Although it is unlikely that the superiority of adequate oral nutrition will never be excelled by intravenous feedings, alimentation via the gastrointestinal route is frequently impossible, if not actually detrimental. Under these conditions one must resort to intravenous feedings. In spite of the progressive effectiveness of nutrition by this means, complete parenteral alimentation has been limited by our inability to administer adequate calories in a volume of fluid that is practical. The high caloric equivalent of fat, as well as other possible, essential metabolic functions of this nutrient, has stimulated efforts to produce a fat emulsion that can be administered with safety and without discomfort to the recipient.
Although it has been demonstrated in experimental animals4,8,9 that intravenous fat is utilized, similar investigations in man3,5,14-16 have been less extensive because of difficulties in obtaining fat emulsions consistently free of side-effects. The purpose of this paper is to report