Nutritional evaluation and management in patients with Covid-19 following hospitalization in intensive care units

Hoyois, Alice; Ballarin, Asuncion; Thomas, Jubil; Lheureux, Olivier; Preiser, J.-C.; Bogerd, S. Perez; Taton, Olivier; Leduc, Dimitri; Farine, Sylvie; Ouytsel, Pauline Van; Arvanitakis, Marianna

doi:10.1016/j.clnesp.2020.09.291

Cited by 1 publication

(3 citation statements)

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“…We do not recommend the guideline by Chen et al (2020) because of shortcomings in most domains, however we do recommend the use of the other guidelines. Six studies [30e32, 34,37,38] including two abstracts [37,38] suggest a significant proportion of patients with COVID-19 are at high risk of malnutrition. A variety of screening and diagnostic tools or criteria were used including NRS-2002 [30,38], MNA [32], Modified NRS-2002 tool [34], GLIM criteria [34,38], and low BMI with or without weight loss [31], as indicators of risk.…”

Section: Overall Recommendationmentioning

confidence: 99%

“…Two studies reported patients with COVID-19 have reduced oral intake: consuming <50% nutritional requirements in 39e56% patients [31,34]. The risk of weight loss and sarcopenia post ICU discharge was also reported [37]. One study [30] reported nutritional risk linked to mortality; higher NRS scores had significantly higher mortality and a longer stay in hospital.…”

Section: Overall Recommendationmentioning

confidence: 99%

“…The presence of dysphagia was high at 52% [38] and the number of patients requiring texture modified diets ranged from 55 to 89% [35,38], the majority because of post-extubation dysphagia, 45% [37].…”

Section: Studies On Covid-19mentioning

confidence: 99%

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Strategies to ensure continuity of nutritional care in patients with COVID-19 infection on discharge from hospital: A rapid review

Latif

Weekes

Julian

et al. 2022

Clinical Nutrition ESPEN

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Background & aims: The risk of malnutrition in people with COVID-19 is high; prevalence is reported as 37% in general medical inpatients, 53% in elderly inpatients and 67% in ICU. Thus, nutrition is a crucial element of assessment and treatment. This rapid review aimed to evaluate what evidence is available to inform evidence-based decision making on the nutritional care of patients hospitalised with COVID-19 infection. Methods: Cochrane Rapid Reviews guidance was followed; the protocol was registered (CRD42020208448). Studies were selected that included patients with COVID-19, pneumonia, respiratory distress syndrome and acute respiratory failure, in hospital or the community, and which examined nutritional support. All types of studies were eligible for inclusion except non-systematic reviews, commentaries, editorials and single case studies. Six electronic databases were searched: MEDLINE, Embase, Cochrane Central Register of Controlled Trials, PubMed, CINAHL and MedRxiv. Results: Twenty-six articles on COVID-19 were retrieved, including 11 observational studies, five guidelines and 10 opinion articles. Seven further articles on pneumonia included three RCTs, one unblinded trial, three observational studies, and one systematic review on rehabilitation post-ICU admission for respiratory illness. The evidence from these articles is presented narratively and used to guide the nutritional and dietetic care process. Conclusions: Older patients with COVID-19 infection are at risk of malnutrition and addressing this may be important in recovery. The use of nutritional management strategies applicable to other acute conditions are recommended. However, traditional screening and implementation techniques need to be modified to ensure infection control measures can be maintained. The most effective nutritional interventions require further research and more detailed guidance on nutritional management postdischarge to support long-term recovery is needed.

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