Fatty acid profile of modern lipid emulsions: Scientific considerations for creating the ideal composition

In soybean oil-based emulsions the ratio of ω-6 to ω-3 fatty acids is approximately 7:1. These classes of fatty acids compete for inclusion in cell membranes and result in the production of lipid mediators of differing potency. The former are more potent than the latter. In post-operative patients infused with mixtures of soybean and fish oil to give ω-6 and ω-3 fatty acid ratios ranging from 6.75:1 to 0.08:1, the ratio of production of lower-potency to higher-potency leukotrienes, by PBMCs, was highest when a mixture of 2:1 was given. Thus ideal lipid solutions can be designed by adjustment of the ratio of ω-3, ω-6 and MUFAs.