Application of intravenous lipid emulsions in surgical critically ill patients        CHEN Chuan-xi，OUYANG Bin, GUAN Xiang-dong. Department of critical Care Medicine, the First Hospital, Sun Yat-sen University, Guangzhou 510080, China
Corresponding  author ：GUAN Xiang-dong, E-mail：carlg@163.com
Abstract    Intravenous lipid emulsions has been always an important part of parenteral nutrition in surgical critically ill patients for more than 50 years. Lipids constitute the dual-energy source with carbohydrates. It provides necessary fatty acids and the solution for lipid-soluable vitamines. However, lipids from different source have different structure and could have different biological activities, which could interfere the host defenses and inflammation. In this review, commonly used lipid emulsions including soybean oil derived lipids, coconut oil-based LCT/MCT, structured lipids (SLs), fish oil (FO), olive oil-based lipids (OO) and mixture of multiple lipids (SMOF) are discussed with their inflammatory potential and possible influence on surgical critically ill patients.