| Abstract: | After a continuous intravenous 3-hour infusion of 500 ml fat emulsion containing MCT, composed of 25 g soybean oil and 25 g MCT oils, there was an infusion-induced increase of all fatty acids administered. The medium-chain fatty acids (C8-C12) revealed ideal steady-state conditions and were quickly eliminated after the infusion. The reaction of linoleic acid (C18:2) was not as favorable. Linoleic acid increased steadily during the infusion, and its elimination rate from the serum was delayed. |
