Clinic Infusions

Point of Care manages and arranges the intravenous infusions including Intralipid and IVIG.

Intralipid is a 20% intravenous fat emulsion used routinely as a source of fat and calories for patients requiring intravenous nutrition. It is composed of 10% soybean oil, 1.2% egg yolk phospholipids, 2.25% gylcerine and water. Intralipid provides essential fatty acids, linoleic acid (LA), an omega-6 fatty acid, alpha-linolenic acid (ALA), an omega-3 fatty acid.

IVIG Intravenous immunoglobulin (IVIG) is a blood product administered intravenously. It contains the pooled, polyvalent, IgG (immunoglobulin (antibody) G) extracted from the plasma of over one thousand blood donors. IVIG’s effects last between 2 weeks and 3 months. It is mainly used as treatment in three major categories:

• Immune deficiencies such as X-linked agammaglobulinemia (XLA), hypogammaglobulinemia (primary immune deficiencies), and acquired compromised immunity conditions (secondary immune deficiencies) featuring low antibody levels.

• Autoimmune diseases, e.g. immune thrombocytopenia (ITP), and inflammatory diseases, e.g. Kawasaki disease.

• Acute infections.