Jiajia Lin1, Lu Ke1, Gordon S Doig2, Bo Ye1, Zhengying Jiang3, Zhiyong Liu4, Feng Guo5, Jiangtao Yin6, Wenkui Yu7, Jiakui Sun8, Liqun Sun9, Renyu Ding10, Hongyang Xu11, Zhigang Chang12, Yi Long3, Yajun Qian7, Zhihui Tong1, Weiqin Li13. 1. Department of Critical Care Medicine, Jinling Hospital, School of Medicine, Nanjing University, Nanjing, China. 2. Northern Clinical School, Royal, North Shore Hospital, University of Sydney, Sydney, Australia. 3. Chongqing University Cancer Hospital, Chongqing, China. 4. National Clinical Research Center for Geriatric Diseases and the Department of Critical Care Medicine of Xiangya Hospital, Central South University, Changsha, China. 5. Department of Critical Care Medicine, Sir Run Run Shaw Hospital, Zhejiang University School of Medicine, Hangzhou, China. 6. Department of Intensive Care Unit, Affiliated Hospital of Jiangsu University, Zhenjiang, China. 7. Department of Critical Care Medicine, Drum Tower Hospital, School of Medicine, Nanjing University, Nanjing, China. 8. Department of Intensive Care Unit, Nanjing First Hospital, Nanjing Medical University, Nanjing, China. 9. The Second Affiliated Hospital of Nanjing Medical University, Nanjing, China. 10. Department of Intensive Care, The First Hospital of China Medical University, Shenyang, China. 11. Department of Critical Care Medicine, WuXi People's Hospital Affiliated to Nanjing Medical University, Wuxi, China. 12. Department of Surgical Intensive Care Medicine, Beijing Hospital, National Center of Gerontology; Institute of Geriatric Medicine, Chinese Academy of Medical Sciences, Beijing, China. 13. Department of Critical Care Medicine, Jinling Hospital, School of Medicine, Nanjing University, Nanjing, China. Email: ctgchina@medbit.cn.
Abstract
BACKGROUND AND OBJECTIVES: The novel coronavirus disease (COVID-19) epidemic is spreading all over the world. With the number of cases increasing rapidly, the epidemiological data on the nutritional practice is scarce. In this study, we aim to describe the clinical characteristics and nutritional practice in a cohort of critically ill COVID-19 patients. METHODS AND STUDY DESIGN: This is a multicenter, ambidirectional cohort study conducted at 11 hospitals in Hubei Province, China. All eligible critical COVID-19 patients in the study hospital intensive care units at 00:00, March 6th, 2020, were included. Data collection was performed via written case report forms. RESULTS: A total of 44 patients were identified and enrolled, of whom eight died during the 28-day outcome follow- up period. The median interval between hospital admission and the study day was 24 (interquartile range, 13- 26) days and 52.2% (23 of 44) of patients were on invasive mechanical ventilation. The median nutrition risk in critically ill (mNUTRIC) score was 3 (interquartile range, 2-5) on the study day. During the enrolment day, 68.2% (30 of 44) of patients received enteral nutrition (EN), while 6.8% (3 of 44) received parenteral nutrition (PN) alone. Nausea and aspiration were uncommon, with a prevalence of 11.4% (5 of 44) and 6.8% (3 of 44), respectively. As for energy delivery, 69.7% (23 of 33) of patients receiving EN and/or PN were achieving their prescribed targets. CONCLUSIONS: The study showed that EN was frequently applied in critical COVID-19 patients. Energy delivery may be suboptimal in this study requiring more attention.
BACKGROUND AND OBJECTIVES: The novel coronavirus disease (COVID-19) epidemic is spreading all over the world. With the number of cases increasing rapidly, the epidemiological data on the nutritional practice is scarce. In this study, we aim to describe the clinical characteristics and nutritional practice in a cohort of critically illCOVID-19patients. METHODS AND STUDY DESIGN: This is a multicenter, ambidirectional cohort study conducted at 11 hospitals in Hubei Province, China. All eligible critical COVID-19patients in the study hospital intensive care units at 00:00, March 6th, 2020, were included. Data collection was performed via written case report forms. RESULTS: A total of 44 patients were identified and enrolled, of whom eight died during the 28-day outcome follow- up period. The median interval between hospital admission and the study day was 24 (interquartile range, 13- 26) days and 52.2% (23 of 44) of patients were on invasive mechanical ventilation. The median nutrition risk in critically ill (mNUTRIC) score was 3 (interquartile range, 2-5) on the study day. During the enrolment day, 68.2% (30 of 44) of patients received enteral nutrition (EN), while 6.8% (3 of 44) received parenteral nutrition (PN) alone. Nausea and aspiration were uncommon, with a prevalence of 11.4% (5 of 44) and 6.8% (3 of 44), respectively. As for energy delivery, 69.7% (23 of 33) of patients receiving EN and/or PN were achieving their prescribed targets. CONCLUSIONS: The study showed that EN was frequently applied in critical COVID-19patients. Energy delivery may be suboptimal in this study requiring more attention.
Authors: P L M Lakenman; J C van Schie; B van der Hoven; S J Baart; R D Eveleens; J van Bommel; J F Olieman; K F M Joosten Journal: Clin Nutr Date: 2022-04-06 Impact factor: 7.643