Kjerstin Tevik1, Hanne Thürmer2, Marit Inderhaug Husby3, Ann Kristin de Soysa4, Anne-Sofie Helvik5. 1. Department of Cardiology, St. Olav's University Hospital, Postbox 3250 Sluppen, 7006 Trondheim, Norway; Department of Public Health and General Practice, Faculty of Medicine, Norwegian University of Science and Technology (NTNU), Postbox 8905, NO-7491 Trondheim, Norway; Norwegian National Advisory Unit on Ageing and Health, Vestfold Hospital Trust, Postbox 2136, 3013 Tønsberg, Norway. Electronic address: kjtev@online.no. 2. Telemark Hospital, Medical Department, Postbox 234, 3672 Notodden, Norway. Electronic address: thuh@sthf.no. 3. Department of Cardiology, St. Olav's University Hospital, Postbox 3250 Sluppen, 7006 Trondheim, Norway. Electronic address: Marit.Inderhaug.Husby@stolav.no. 4. Department of Clinical Nutrition, St. Olav's University Hospital, Postbox 3250 Sluppen, 7006 Trondheim, Norway. Electronic address: Ann.Kristin.Hjelle.De.Soysa@stolav.no. 5. Department of Public Health and General Practice, Faculty of Medicine, Norwegian University of Science and Technology (NTNU), Postbox 8905, NO-7491 Trondheim, Norway; Norwegian National Advisory Unit on Ageing and Health, Vestfold Hospital Trust, Postbox 2136, 3013 Tønsberg, Norway; St. Olav's University Hospital, Postbox 3250 Sluppen, 7006 Trondheim, Norway. Electronic address: Anne-Sofie.Helvik@ntnu.no.
Abstract
BACKGROUND & AIMS: Mortality among patients with chronic heart failure (CHF) is still high despite progress in medical and surgical treatment. The patients' nutritional condition may play an important role, and needs further investigation. The aim of this study was to evaluate whether nutritional risk in hospitalized patients with CHF was associated with three-year mortality. METHODS: A prospective study was conducted in 131 hospitalized Norwegian patients with CHF. Nutritional screening was performed using Nutritional Risk Screening (NRS-2002). The primary clinical outcome was death from any cause. RESULTS: The prevalence of nutritional risk was 57% (NRS-2002 score ≥ 3). The overall mortality rate was 52.6% within three-year follow up. More patients at nutritional risk (N = 51) died compared to patients not at nutritional risk (N = 18) (P < 0.001). In adjusted analyses patients at nutritional risk had more than five-time higher odds (OR 5.85; 95% CI 2.10-16.24) to die before three-year follow-up than those not at nutritional risk. In adjusted Cox multivariate analysis, the nutritional risk was associated with increased mortality (HR 2.78; 95% CI 1.53-5.03). Furthermore, in adjusted analysis components in NRS-2002 were associated with mortality, i.e. nutritional status (HR 1.82; 95% CI 1.03-3.22), severity of disease (NYHA-class IV) (HR 1.78; 95% CI 1.00-3.16) and age (≥ 70 year) (HR 3.24; 95% CI 1.48-7.10). CONCLUSION: Nutritional risk as defined by NRS-2002 in hospitalized patients with CHF was significantly associated with long term mortality.
BACKGROUND & AIMS: Mortality among patients with chronic heart failure (CHF) is still high despite progress in medical and surgical treatment. The patients' nutritional condition may play an important role, and needs further investigation. The aim of this study was to evaluate whether nutritional risk in hospitalized patients with CHF was associated with three-year mortality. METHODS: A prospective study was conducted in 131 hospitalized Norwegian patients with CHF. Nutritional screening was performed using Nutritional Risk Screening (NRS-2002). The primary clinical outcome was death from any cause. RESULTS: The prevalence of nutritional risk was 57% (NRS-2002 score ≥ 3). The overall mortality rate was 52.6% within three-year follow up. More patients at nutritional risk (N = 51) died compared to patients not at nutritional risk (N = 18) (P < 0.001). In adjusted analyses patients at nutritional risk had more than five-time higher odds (OR 5.85; 95% CI 2.10-16.24) to die before three-year follow-up than those not at nutritional risk. In adjusted Cox multivariate analysis, the nutritional risk was associated with increased mortality (HR 2.78; 95% CI 1.53-5.03). Furthermore, in adjusted analysis components in NRS-2002 were associated with mortality, i.e. nutritional status (HR 1.82; 95% CI 1.03-3.22), severity of disease (NYHA-class IV) (HR 1.78; 95% CI 1.00-3.16) and age (≥ 70 year) (HR 3.24; 95% CI 1.48-7.10). CONCLUSION: Nutritional risk as defined by NRS-2002 in hospitalized patients with CHF was significantly associated with long term mortality.
Authors: Marta Kałużna-Oleksy; Helena Krysztofiak; Jacek Migaj; Marta Wleklik; Magdalena Dudek; Izabella Uchmanowicz; Maciej Lesiak; Ewa Straburzyńska-Migaj Journal: Nutrients Date: 2020-08-04 Impact factor: 5.717