Improved Clinical Status and Length of Care With Low‐Fat Nutrition Support in Burn Patients

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Abstract
Background: The optimal amount and type of fat in the nutrition support of burned patients have not been determined. The aim of this study was to test low‐fat nutritional solutions, with or without fish oil, on protein metabolism, morbidity, and length of care in severely burned adults. Methods: In a prospective randomized clinical trial, 43 patients were assigned to one of the following groups: control (35% fat), low‐fat solution (ie, 15% of total calories as fat), low‐fat with fish oil, given for 30 days. Nitrogen balance, urinary 3‐methylhistidine excretion, urinary cortisol, and clinical status were measured daily. Corticosteroid‐binding globulin and total and free serum cortisol were measured every 3 days. Results: Compared with controls, patients on low‐fat support had fewer case of pneumonia: 3/24 vs 7/13 (p =.02), better respiratory and nutrition status, and shorter time to healing: 1.2 vs 1.8 days/% burned area (p = 0.01). There was no difference in nitrogen balance between groups, and 3‐methylhistidine excretion was higher and serum free cortisol was lower in low—fat—fed patients than in controls. There was no difference between the two low‐fat groups in any of the parameters measured. Conclusions: These study showed that low‐fat nutrition support decreases infectious morbidity and shortens length of stay in burn patients. Fish oil does not seem to add clinical benefit to low‐fat solutions. In addition, this study provides the first evidence that nutrition intervention modulates cortisol‐binding globulin and the concentration of free circulating cortisol after a severe stress. (Journal of Parenteral and Enteral Nutrition 19:482–491, 1995)