Nutritional Support in Coronavirus 2019 Disease

Stachowska, Ewa; Folwarski, Marcin; Jamioł-Milc, Dominika; Maciejewska, Dominika; Skonieczna-Żydecka, Karolina

doi:10.3390/medicina56060289

Cited by 58 publications

(92 citation statements)

References 42 publications

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“…The regular intake of vitamin A has been reported to decrease the infectivity and seriousness of many diseases, such as diarrhea, pneumonia, measles, malaria, and AIDS [ 65 ]. Vitamin A deficiency decreases bovine coronavirus vaccines’ efficiency and makes the animals more susceptible to infections [ 66 , 67 ]. It has been reported that the infectious bronchitis virus (IBV) infections caused by a strain similar to CoVs were more common in vitamin-A-deficient chickens than in those given vitamin A supplements [ 68 ].…”

Section: Vitamins and Immune Systemmentioning

confidence: 99%

Effective Immune Functions of Micronutrients against SARS-CoV-2

et al. 2020

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The third coronavirus outbreak in the last two decades has caused significant damage to the world’s economy and community health. The highly contagious COVID-19 infection has affected millions of people to date and has led to hundreds of thousands of deaths worldwide. Aside from the highly infectious nature of SARS-CoV-2, the lack of a treatment or vaccine has been the main reason for its spread. Thus, it has become necessary to find alternative methods for controlling SARS-CoV-2. For the present review, we conducted an online search for different available nutrition-based therapies for previously known coronavirus infections and RNA-based virus infections as well as general antiviral therapies. These treatments have promise for combating COVID-19, as various nutrients and minerals play direct and indirect roles in the control and prevention of this newly emerged viral infection. The patients’ nutritional status with COVID-19 must be analyzed before administering any treatment, and nutritional supplements should be given to the affected individuals along with routine treatment. We suggest a potential interventional role of nutrients to strengthen the immune system against the emerging infection caused by COVID-19.

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Section: Vitamins and Immune Systemmentioning

confidence: 99%

Effective Immune Functions of Micronutrients against SARS-CoV-2

et al. 2020

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“…18,25,26 Although feeding the critically ill patient and taking into consideration vasoactive medications and propofol infusion is common practice for the critical care RDN, challenges arise because EN may be delayed, owing to the high requirement and lengthy time frame of use of vasoactive medications in this patient population. 27 Executing early nutrition should always be aimed for, and COVID-19 with circulatory shock should not be considered as a contraindication to EN unless there is an accompanying enteral feed intolerance. 28 Prokinetic agents are recommended in such cases to increase the gut motility and improve EN tolerability.…”

Section: Covid-19 In Icu and The 4 P's: Pressor Propofol Paralyticsmentioning

confidence: 99%

“…Bolus feeding, however, is neither recommended nor feasible in COVID-19 patients, according to the ASPEN guidelines. 27,45 Protein is one of the most important macronutrients to meet the nutrition need of critically ill patients (both COVID-19 and non-COVID-19). At our center, we frequently used modular for our patients (with a composition of 15 g per 30 mL protein modular).…”

Section: Strategies For Nutrition Support Allocation During the Covidmentioning

confidence: 99%

Challenges of Maintaining Optimal Nutrition Status in COVID‐19 Patients in Intensive Care Settings

Minnelli

Gibbs

Larrivee

et al. 2020

J Parenter Enteral Nutr

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The coronavirus disease 2019 (COVID-19) pandemic has threatened patients, healthcare systems, and all countries across the globe with unprecedented challenges and uncertainties. According to the latest literature, most patients with COVID-19 have mild symptoms that do not require hospital admissions, and only a small percentage of those hospitalized require intensive care. In the intensive care unit (ICU), a registered dietitian nutritionist (RDN) assists the critical care team by formulating, executing, and monitoring the nutrition strategies and interventions to meet the unique requirements of extremely sick patients. However, because of the novelty of COVID-19, the situation is fluid and guidelines continue to be developed and updated. This article discusses the interim guidelines available for the nutrition support of ICU COVID-19 patients and the challenges the critical care team and RDN may face from a nutrition standpoint.

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“…The European Society for Clinical Nutrition and Metabolism (ESPEN) and other authors proposed general nutritional recommendations for all stages of COVID-19 (25,26,82) . management of patients with COVID-19, whether for adults with polymorbidity or those in the ICU setting, which are independent factors associated with malnutrition and negative outcomes (82) .…”

Section: Prevention and Treatment Of Covid-19 Cachectic Patients Thromentioning

confidence: 99%

Can COVID-19 be a risk for cachexia for patients during intensive care? Narrative review and nutritional recommendations

et al. 2020

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Although increased weight, and particularly obesity, has been associated with a more severe clinical course of COVID-19 and risk of fatality, the course of the illness can lead to prolonged length of stay. Changes in nutritional status and weight loss during hospitalization are largely reported in some populations, but still not explored in COVID-19 patients. Considering that patients with COVID-19 show an increased inflammatory response, other signs and symptoms, which can lead to weight and muscle loss should be monitored. The aim of this article was to establish possible connections between COVID-19, prolonged hospitalization and muscle wasting, as well as to propose nutritional recommendations for the prevention and treatment of cachexia, through a narrative review. Identification of risk and presence of malnutrition should be an early step in general assessment of all patients, with regard to more at-risk categories including older adults and individuals suffering from chronic and acute disease conditions, as COVID-19. The deterioration of nutritional status, and consequently cachexia, increase the risk of mortality, and need to be treated with attention as other complications. There is, however, little hard evidence of nutritional approaches in assisting COVID-19 treatment or its management including cachexia.

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Nutritional Support in Coronavirus 2019 Disease

Cited by 58 publications

References 42 publications

Effective Immune Functions of Micronutrients against SARS-CoV-2

Effective Immune Functions of Micronutrients against SARS-CoV-2

Challenges of Maintaining Optimal Nutrition Status in COVID‐19 Patients in Intensive Care Settings

Can COVID-19 be a risk for cachexia for patients during intensive care? Narrative review and nutritional recommendations

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