Lessons Learned in Nutrition Therapy in Patients With Severe COVID‐19

Ochoa, Juan B.; Cárdenas, Diana; Goiburu, María E; Bermúdez, Charles; Carrasco, Fernando; Correia, María Isabel Toulson Davisson

doi:10.1002/jpen.2005

Cited by 16 publications

(31 citation statements)

References 45 publications

(88 reference statements)

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“…Most COVID-19 patients admitted to the ICU are at high risk of or have preexisting malnutrition [ 125 ]. According to Ochoa et al, COVID-19 patients present with three different phenotypes of nutrition risk: (1) the frail older patient, (2) the patient with severe ongoing chronic illness, and (3) the patient with severe and morbid obesity [ 126 ]. The measurement of the upper waist circumference of COVID-19 patients has recently shown that with every centimeter increase there is a 1.13-fold higher probability of intensive treatment and a 1.25-fold higher probability of mechanical ventilation [ 127 ].…”

Section: Tailoring Mnt To the Individual Patient’s Needsmentioning

confidence: 99%

Nutrition in the Intensive Care Unit—A Narrative Review

Hill

Elke²,

Weimann

2021

Nutrients

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Background: While consent exists, that nutritional status has prognostic impact in the critically ill, the optimal feeding strategy has been a matter of debate. Methods: Narrative review of the recent evidence and international guideline recommendations focusing on basic principles of nutrition in the ICU and the treatment of specific patient groups. Covered topics are: the importance and diagnosis of malnutrition in the ICU, the optimal timing and route of nutrition, energy and protein requirements, the supplementation of specific nutrients, as well as monitoring and complications of a Medical Nutrition Therapy (MNT). Furthermore, this review summarizes the available evidence to optimize the MNT of patients grouped by primarily affected organ system. Results: Due to the considerable heterogeneity of the critically ill, MNT should be carefully adapted to the individual patient with special focus on phase of critical illness, metabolic tolerance, leading symptoms, and comorbidities. Conclusion: MNT in the ICU is complex and requiring an interdisciplinary approach and frequent reevaluation. The impact of personalized and disease-specific MNT on patient-centered clinical outcomes remains to be elucidated.

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Section: Tailoring Mnt To the Individual Patient’s Needsmentioning

confidence: 99%

Nutrition in the Intensive Care Unit—A Narrative Review

Hill

Elke²,

Weimann

2021

Nutrients

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“…According to Ochoa et al, COVID-19 patients present with three different phenotypes of nutrition risk: (1) The frail older patient, (2) the patient with severe ongoing chronic illness, and (3) the patient with severe and morbid obesity. [30] So far, no RCTs exist regarding nutrition in COVID-19 patients. Instead, the ESPEN and A.S.P.E.N.…”

Section: Nutrition In Critically Ill Covid-19 Patientmentioning

confidence: 99%

Nutritional Practices in Critically Ill Patients – A Review

Shah

2022

VJIM

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Nutrition therapy during critical illness has been a focus of recent research, with a lot of publications accompanied by two updated international clinical guidelines. There have been many trials with conflicting results making the translation of this evidence into practice challenging. This review article aims to provide clinicians with a comprehensive summary of the latest nutritional practices in critically ill patients.

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“…Below, we discuss the link between nutritional status and COVID-19-related aspects. As summarized in Ochoa's review, three main phenotypes have been identified as having an increased risk of severe infection: older and frail, polymorbid or with a chronic illness, and severely obese [7]. Despite the fact that most infections are asymptomatic or mild, more and more data show possible long-term consequences of the disease [8].…”

Section: Of 18mentioning

confidence: 99%

Patient Nutrition and Probiotic Therapy in COVID-19: What Do We Know in 2021?

Hawryłkowicz

Lietz–Kijak

Kaźmierczak-Siedlecka

et al. 2021

Nutrients

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Background: The main nutritional consequences of COVID-19 include reduced food intake, hypercatabolism, and rapid muscle wasting. Some studies showed that malnutrition is a significant problem among patients hospitalized due to COVID-19 infection, and the outcome of patients with SARS-CoV-2 is strongly associated with their nutritional status. The purpose of this study was to collect useful information about the possible elements of nutritional and probiotic therapy in patients infected with the SARS-CoV-2 virus. Methods: A narrative review of the literature, including studies published up to 13 September 2021. Results: Probiotics may support patients by inhibiting the ACE2 receptor, i.e., the passage of the virus into the cell, and may also be effective in suppressing the immune response caused by the proinflammatory cytokine cascade. In patients’ diet, it is crucial to ensure an adequate intake of micronutrients, such as omega-3 fatty acids (at 2–4 g/d), selenium (300–450 μg/d) and zinc (30–50 mg/d), and vitamins A (900–700 µg/d), E (135 mg/d), D (20,000–50,000 IU), C (1–2 g/d), B6, and B12. Moreover, the daily calorie intake should amount to ≥1500–2000 with 75–100 g of protein. Conclusion: In conclusion, the treatment of gut dysbiosis involving an adequate intake of prebiotic dietary fiber and probiotics could turn out to be an immensely helpful instrument for immunomodulation, both in COVID-19 patients and prophylactically in individuals with no history of infection.

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Lessons Learned in Nutrition Therapy in Patients With Severe COVID‐19

Cited by 16 publications

References 45 publications

Nutrition in the Intensive Care Unit—A Narrative Review

Nutrition in the Intensive Care Unit—A Narrative Review

Nutritional Practices in Critically Ill Patients – A Review

Patient Nutrition and Probiotic Therapy in COVID-19: What Do We Know in 2021?

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