Nutrition risk prevalence and nutrition care recommendations for hospitalized and critically-ill patients with COVID-19

Thomas, Sara; Alexander, Celeste; Cassady, Bridget A.

doi:10.1016/j.clnesp.2021.06.002

Cited by 29 publications

(27 citation statements)

References 59 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Those who were successfully extubated did receive some level of IV fluids to try to maintain a euvolemic state. These findings are supported by a narrative review which analyzed nutritional risk assessment among multiple studies performed worldwide and determined that critically ill COVID-19 patients are at higher nutritional risk which is associated with poorer clinical outcomes [20].…”

Section: Discussionmentioning

confidence: 84%

Effect of parenteral nutrition in oxygen escalation/de-escalation in SARS-CoV-2 infected patients who are pre-intubation: A multicenter, observational study

Subramanian

Solomon

Faillace

et al. 2021

Clinical Nutrition ESPEN

View full text Add to dashboard Cite

Background & aims: SARS-CoV-2 infection includes a variety of gastrointestinal manifestations along with the usual viral symptoms of malaise and myalgias. The objective of this study was to determine if intravenous parenteral nutrition (PN) affected the risk of intubation in SARS-CoV-2 patients who were dependent on non-invasive ventilation. Methods: Retrospective, multicenter case-control study which analyzed oxygen requirements for 1974 adults with SARS-CoV-2, who were admitted to the local public hospital system between March 1 and May 17, 2020. Relevant baseline biomarkers were studied over 5 days. The main outcome was an escalation or de-escalation of oxygen requirements relative to the exposure of PN. Results: 111 patients received PN while on non-invasive ventilation. Patients who received PN had a significantly lower odds (p < 0.001) of oxygen escalation in comparison to their control group counterparts (OR ¼ 0.804, 95% CI 0.720, 0.899) when matched for age, body mass index, Charlson comorbidity index, and gender. Conclusion: Initiating PN in the setting of non-invasive ventilation of SARS-CoV-2 infected patients was significantly associated with a lower odds of oxygen escalation. PN does not independently exacerbate oxygen requirements in SARS-CoV-2 infected pre-intubated patients.

show abstract

Section: Discussionmentioning

confidence: 84%

Effect of parenteral nutrition in oxygen escalation/de-escalation in SARS-CoV-2 infected patients who are pre-intubation: A multicenter, observational study

Subramanian

Solomon

Faillace

et al. 2021

Clinical Nutrition ESPEN

View full text Add to dashboard Cite

show abstract

“…Expert guidance recommends early feeding, usually within 24 to 48 h of ICU admission, including patients with COVID-19, preferably early enteral nutrition, which has been shown to decrease the incidence of nosocomial infections in these patients [ 33 , 34 , 35 ]. Enteral nutrition presents a lower infection risk and earlier gut function compared to parenteral nutrition in ICU patients [ 2 , 13 ].…”

Section: Discussionmentioning

confidence: 99%

The Effects of Enteral Nutrition in Critically Ill Patients with COVID-19: A Systematic Review and Meta-Analysis

Ojo

Feng

et al. 2022

Nutrients

View full text Add to dashboard Cite

Background: Patients who are critically ill with COVID-19 could have impaired nutrient absorption due to disruption of the normal intestinal mucosa. They are often in a state of high inflammation, increased stress and catabolism as well as a significant increase in energy and protein requirements. Therefore, timely enteral nutrition support and the provision of optimal nutrients are essential in preventing malnutrition in these patients. Aim: This review aims to evaluate the effects of enteral nutrition in critically ill patients with COVID-19. Method: This systematic review and meta-analysis was conducted based on the preferred reporting items for systematic review and meta-Analysis framework and PICO. Searches were conducted in databases, including EMBASE, Health Research databases and Google Scholar. Searches were conducted from database inception until 3 February 2022. The reference lists of articles were also searched for relevant articles. Results: Seven articles were included in the systematic review, and four articles were included in the meta-analysis. Two distinct areas were identified from the results of the systematic review and meta-analysis: the impact of enteral nutrition and gastrointestinal intolerance associated with enteral nutrition. The impact of enteral nutrition was further sub-divided into early enteral nutrition versus delayed enteral nutrition and enteral nutrition versus parenteral nutrition. The results of the meta-analysis of the effects of enteral nutrition in critically ill patients with COVID-19 showed that, overall, enteral nutrition was effective in significantly reducing the risk of mortality in these patients compared with the control with a risk ratio of 0.89 (95% CI, 0.79, 0.99, p = 0.04). Following sub-group analysis, the early enteral nutrition group also showed a significant reduction in the risk of mortality with a risk ratio of 0.89 (95% CI, 0.79, 1.00, p = 0.05). The Relative Risk Reduction (RRR) of mortality in patients with COVID-19 by early enteral nutrition was 11%. There was a significant reduction in the Sequential Organ Failure Assessment (SOFA) score in the early enteral nutrition group compared with the delayed enteral nutrition group. There was no significant difference between enteral nutrition and parenteral nutrition in relation to mortality (RR = 0.87; 95% CI, 0.59, 1.28, p = 0.48). Concerning the length of hospital stay, length of ICU stay and days on mechanical ventilation, while there were reductions in the number of days in the enteral nutrition group compared to the control (delayed enteral nutrition or parenteral nutrition), the differences were not significant (p > 0.05). Conclusion: The results showed that early enteral nutrition significantly (p < 0.05) reduced the risk of mortality among critically ill patients with COVID-19. However, early enteral nutrition or enteral nutrition did not significantly (p > 0.05) reduce the length of hospital stay, length of ICU stay and days on mechanical ventilation compared to delayed enteral nutrition or parenteral nutrition. More studies are needed to examine the effect of early enteral nutrition in patients with COVID-19.

show abstract

“…Despite the obviously important relationship between nutritional status and clinical outcomes in severely ill COVID-19 patients, the prevalence, severity, and treatment of malnutrition in this population remains to be fully elucidated [13]. The aim of the present work is to review the scientific evidence regarding the specific impact of EVOO consumption on human health as nutritional therapeutic immuno-enhancer with different diseases and during COVID-19.…”

Section: Introductionmentioning

confidence: 99%

Extra Virgin Olive Oil as Nutritional Therapeutic Immuno-Enhancer

Almoselhy¹

2021

International Journal of Food Science, Nutrition Health and Fam

View full text Add to dashboard Cite

Nutrition risk prevalence and nutrition care recommendations for hospitalized and critically-ill patients with COVID-19

Cited by 29 publications

References 59 publications

Effect of parenteral nutrition in oxygen escalation/de-escalation in SARS-CoV-2 infected patients who are pre-intubation: A multicenter, observational study

Effect of parenteral nutrition in oxygen escalation/de-escalation in SARS-CoV-2 infected patients who are pre-intubation: A multicenter, observational study

The Effects of Enteral Nutrition in Critically Ill Patients with COVID-19: A Systematic Review and Meta-Analysis

Extra Virgin Olive Oil as Nutritional Therapeutic Immuno-Enhancer

Contact Info

Product

Resources

About