@article{oai:tmdu.repo.nii.ac.jp:00000988,
 issue = {3},
 journal = {The bulletin of Tokyo Medical and Dental University},
 month = {Sep},
 note = {Experimental and clinical studies on Intrafat (DI-22), a fat emulsion for intravenous infusion which was recently developed in Japan, were conducted. Intrafat consists of a 10% solution of soya bean oil and as an emulsifier egg yolk phospholipid which is added to stabilize the emulsion, and to make it isotonic a 2.5% glycerol is added. During the past 18 years we studied the many aspects concerning the use of emulsified soya bean oil for tube feeding to be used for the nutritional management of patients undergoing operations. Recently we in Japan have been able to develop such a fat emulsion to be administered intravenously, whereby an equal amount of fat as in tube feeding can be introduced. The side effects of Intrafat were very mild and no sign of overloading syndrome was observed. Intrafat is not only safe for clinical use but valuable for studies of metabolic changes to be made in the future.},
 pages = {213--232},
 volume = {18},
 year = {1971}
}