The SV of the MST showed good reliability and feasibility. The validity is moderate, and the MST could be considered a useful resource for early detection of malnutrition risk.
Purpose
Evaluate the associations of obesity and diabetes with the risk of mortality in critically ill patients infected with SARS-CoV-2.
Materials and methods
This cohort study included 115 adult patients admitted to the ICU with SARS-CoV-2 pneumonia. Anthropometric variables and biochemical (C-reactive protein, ferritin, leukocyte, neutrophils, and fibrinogen) were measured. Multivariate logistic regression analyses were used to investigate the associations.
Results
Mean age was 50.6 ± 11.2 years, 68.7% were male. Median BMI was 30.9 kg/m
2
. All patients had invasive mechanical ventilation. Patients with diabetes had increased risk of mortality with OR of 2.86 (CI 95% 1.1-7.4, p = 0.026); among those patients who, in addition to diabetes had obesity, the risk was de 3.17 (CI 95% 1.9-10.2, p = 0.038). Patients with obesity had 1.25 times greater risk of developing a severe SARS-CoV-2 infection (95% CI 1.09-1.46, p = 0.025). Negative correlation was observed between BMI and the PaO2/FiO2 ratio (r = -0.023, p < 0.05). Obese patients required more days of mechanical ventilation and longer hospital stay compared to non-obese patients.
Conclusions
Diabetes and obesity are risk factors for increasing severity of SARS-CoV-2 infection, and they are both associated with an increase in mortality.
Objetivo: analizar la alimentación habitual de los afromexicanos en el contexto de dos procesos históricos y el ejercicio regional de producción/poder. Metodología: entrevistas y observación participante en dos regiones con historia de producción hacienda/ejido; referencias socioeconómicas, dieta de recordatorio de 24 horas, lactancia y alimentación complementaria. Resultados: las listas de alimentos reflejan disponibilidad y biodiversidad, pero no acceso y consumo habitual. Quedaron identificados intersticios, espacios con mayor margen de libertad para la manifestación y desarrollo de una cultura alimentaria campesina. Limitaciones: la dieta de 24 horas fue de un día y el consumo fuera del hogar no fue considerado. Conclusiones: la condición sociohistórica de producción determina buena parte del sistema alimentario, con base en alimentos y técnicas reproducidos por la población indígena. Hay diferencias alimentarias regionales, sin embargo, en buena medida corresponde a la alimentación de las poblaciones campesinas. Los alimentos aportan suficiente energía/vitaminas y esta proviene principalmente del maíz, frijol, arroz y las verduras de color verde, blanca y roja.
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