Clinical significance of nutritional status in patients with chronic heart failure—a systematic review

Wawrzeńczyk, Anna; Anaszewicz, Marzena; Budzyński, Jacek

doi:10.1007/s10741-019-09793-2

Cited by 54 publications

(44 citation statements)

References 114 publications

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“…Obesity is a risk factor for HF and affects the prognosis of the disease. Obesity is reported in 38%–58% of patients with HF, a third of whom are severely obese [ 9 ]. Obesity has been reported to reduce the long-term mortality in patients with HF, but this conclusion should be verified through detailed analyses that control for confounding variables, such as degree of obesity, sex, and age.…”

Section: Discussionmentioning

confidence: 99%

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Nutrition Intervention Process for Heart Failure Patients according to Their Nutritional Problems

et al. 2021

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Patients with heart failure (HF) need nutritional management such as sodium restriction and healthy eating habits to relieve symptoms and to manage chronic disease. This case study examined 3 patients who had different nutritional problems and responded positively to the nutrition management program. Patient 1 and 2 had high levels of energy intake and were obese. Patient 1 had a habit of irregular binge eating and frequently consumed sweetened snacks and fast foods. He was advised to eat regular 3 meals per day with balanced food choices. He decreased his energy consumption to the recommenced intake and his body mass index had dropped to 22.9 kg/m 2 by his second follow-up visit. Patients 2 ate 3 meals regularly but ate a large amount of food. Although he decreased his energy intake to 97% of the recommended intake, he should be advised to increase his protein intake at the 1st follow-up session because he decreased his protein intake less than 90% of the recommended amount. Patient 3 reduced food intake by half due to dyspnea caused by HF before hospitalization, but symptoms improved after discharge and his energy as well as sodium intake increased. In the second follow-up, his nutritional diagnosis was excessive sodium intake and nutritional intervention was performed to reduce sodium intake. This study showed that additional nutritional problems might arise throughout the nutritional intervention process. Therefore, follow-up nutritional counseling should be held to evaluate the compliance with the nutrition management guidelines and to decide whether additional nutrition problems are suggested.

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Section: Discussionmentioning

confidence: 99%

“…Data shows that 75%–90% of patients with severe HF are malnourished and more than 10%–15% of such patients experience cardiac cachexia [ 9 ]. Although Patient 3 decreased his food consumption by half due to dyspnea caused by HF, his weight increased by 5 kilograms.…”

Section: Discussionmentioning

confidence: 99%

Nutrition Intervention Process for Heart Failure Patients according to Their Nutritional Problems

et al. 2021

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“…Such findings are important, as the increase in fat mass has been linked to better survival outcomes and the increase in lean body mass has been linked to a better quality of life among HF patients [46]. Furthermore, data from a recent systematic review has shown that malnutrition among HF patients is associated with higher hospital readmission and mortality rates [47] and this can consequently lead to a series of other negative long-term outcomes. For instance, frequent hospital readmissions among HF patients have been associated with a decrease in quality of life and an increase in healthcare costs related to HF [48,49].…”

Section: Comparison With Existing Literaturementioning

confidence: 99%

Nutritional interventions for heart failure patients who are malnourished or at risk of malnutrition or cachexia: a systematic review and meta-analysis

et al. 2020

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Malnutrition is common in heart failure (HF), and it is associated with higher hospital readmission and mortality rates. This review aims to answer the question whether nutritional interventions aiming to increase protein and energy intake are effective at improving outcomes for patients with HF who are malnourished or at risk of malnutrition or cachexia. Systematic searches of four databases (Medline, Embase, CINAHL and Cochrane Central Register of Controlled Trials (CENTRAL)) were conducted on 21 June 2019. Randomized controlled trials (RCTs) or other interventional studies using protein or energy supplementation for adult HF patients who are malnourished or at risk of malnutrition or cachexia were included. Two independent reviewers assessed study eligibility and risk of bias. Five studies (four RCTs and one pilot RCT) met the inclusion criteria. The majority of studies were small and of limited quality. The pooled weighted mean difference (WMD) for body weight showed a benefit from the nutritional intervention by 3.83 kg (95% confidence interval (CI) 0.17 to 7.50, P = 0.04) from three trials with no significant benefit for triceps skinfold thickness (WMD = − 2.14 mm, 95% CI − 9.07 to 4.79, P = 0.55) from two trials. The combination of personalized nutrition intervention with conventional treatment led to a decrease in all-cause mortality and hospital readmission in one study. Findings of this review suggest that nutritional interventions could potentially improve outcomes in HF patients who are malnourished or at risk of malnutrition. However, the strength of the evidence is poor, and more robust studies with a larger number of participants are needed.

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“…Heart failure (HF) is an advanced health problem around the world which imposes high costs on health care systems [1]. Prevalence of HF is increasing and it is estimated that about 26 million people worldwide are influenced by the disease [2].This is due to increased prevalence of its known risk factors such as: diabetes, hypertension, hyperlipidemia, ischemic heart disease, obesity and overweight [1]. A vast body of literature have shown the relationship between dietary factors and cardiovascular diseases prevention [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…Owing to the importance of HF and the increasing rate of complications resulting in mortality, the need to develop healthcare strategies and to manage patients' quality of life is growing [1,8]. Frequency of nutritional inadequacy in patients with chronic HF is prominent and it is estimated that about 75-90% of patients with advanced HF suffer from malnutrition [2]. Energy protein malnutrition is often common in patients with HF because of increased energy needs for heart and lung function as well as decreased desire to eat food due to weakness and early satiety, besides, Risk of electrolyte imbalance and nutrients deficiency as a result of drug use such as diuretics in patients with HF indicate the necessity of paying attention to diet and adequate nutrition [10,11].…”

Section: Introductionmentioning

confidence: 99%

Dietary diversity and food security status among heart failure patients in the north of Iran

et al. 2021

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Background Dietary diversity score (DDS) is an indicator for assessing nutritional adequacy. Food security is another important measure in nutrition field which can be associated with several cardiovascular risk factors. Considering the importance of nutrition in heart failure (HF) patients, this study was designed to evaluate the DDS and food security of patients with HF. Methods A total of 200 HF patients were enrolled. DDS was evaluated using valid and reliable food frequency questionnaire and was calculated by scoring food intakes as 5 main groups. Household food insecurity access scale was applied to assess food security status. Data were analyzed using descriptive statistics, Chi-square and Kruskal-Wallis tests and multiple logistic regression models. Results The mean age of patients was 65 (standard deviation: 12) years and 59% of patients were male. Median of DDS was 1.96 (range: 0.29 to 6.12). Adjusted odds of greater DDS (> = median of 2) was 2.58 times higher for patients without hypertension than for patients with hypertension (95%CI: 1.31–5.08, P = 0.006). Also, odds of greater DDS were more in ex-smokers’ patients when compared to non-smokers (adjusted odds ratio (AOR): 2.70, 95%CI: 1.27–5.75, P = 0.010), patients with supplement use (AOR: 2.42, 95%CI: 1.16–5.05, P = 0.019), patients with lower total cholesterol level (AOR: 1.01, 95%CI: 1.00–1.02, P = 0.051), and patients with higher ejection fraction (AOR: 1.03, 95%CI: 1.00–1.05, with borderline. P = 0.073). About 57% of patients had experienced degrees of food insecurity as mild (26%), moderate (16%) and severe (15%). On the other hand, women (AOR: 1.90, 95%CI: 0.90–3.71, with borderline P = 0.061) and patients with middle (AOR: 3.48, 95%CI: 1.79–6.76, P < 0.001) or high (AOR: 20.32, 95%CI: 2.56–161.19, P = 0.004) socio-economic status were more likely to be food secure or mild insecure. Also, no relation between DDS and food security was found (r = − 0.08, P = 0.262). Conclusion This study found that HF patients had a low DDS and more than half of the patients were food insecure to some extents.

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Clinical significance of nutritional status in patients with chronic heart failure—a systematic review

Cited by 54 publications

References 114 publications

Nutrition Intervention Process for Heart Failure Patients according to Their Nutritional Problems

Nutrition Intervention Process for Heart Failure Patients according to Their Nutritional Problems

Nutritional interventions for heart failure patients who are malnourished or at risk of malnutrition or cachexia: a systematic review and meta-analysis

Dietary diversity and food security status among heart failure patients in the north of Iran

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