Nutritional risk, not obesity, is associated with mortality in critically ill COVID-19 patients

Santos, Ana Carolina Palermo dos; Japúr, Camila Cremonezi; Passos, Clara Romanholi; Lunardi, Thereza Cristina Pereira; Lovato, Wilson José; Pena, Geórgia das Graças

doi:10.1016/j.orcp.2022.08.005

Cited by 8 publications

(4 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This conditions showing the importance of maintain nutritional status and calculate appropriate nutritional (Palermo dos Santos et al, 2022). Patients with BMI above 40 kg/m 2 or Class III obesity showed a higher in-hospital mortality and higher incidence rate of AKI during admission compared to patients with BMI between 25 and 30 kg/m 2 (So et al, 2022).…”

Section: Discussionmentioning

confidence: 96%

Zero Mortality During Covid-19 Outbreak: A Review in 418 Workers at a Health University

Sudiro,

Satino,

Setyorini

et al. 2023

jkg

View full text Add to dashboard Cite

Background: Mortality due to Covid-19 outbreak in Indonesia are the second highest in Asia on period 2020-2021, but there is one of health university that zero mortality. Some of the factors that cause high mortality are only assumptions from researchers, need to be clarified scientifically. Aim of study is to analyze factors that causes zero mortality during covid-19 outbreak. Methods: We performed a descriptive study using result of medical check up workers within the first 1 year of the pandemic. All workers consist of lecturers, administrative staff, drivers, and cleaning staff were included as much as 418 persons. Patients were assessed for their gender, age, body mass index, blood pressure, total cholesterol, and electrocardiography based on laboratory test and interview. We analyze data using descriptive based on characteristics respondents. Data collected in December 2021. The examination is carried out by a certified laboratory. Results: The age of the workers is mostly young, the small incidence of hypertension, hypercholesterolemia, and heart health problems, have the potential to be a reason for zero mortality during the covid 19 outbreak in 418 workers. Hypertension, gender, obesity, hypercholesterolemia, and aritmia unrelated to mortality, but related to severity. Age directly related to mortality. Conclusion: A healthy body is an asset in dealing with a pandemic. Periodic checks on blood sugar, electrocardiography, cholesterol, body mass index, is needed in preparing for the next pandemic minimum once every 6 months.

show abstract

Section: Discussionmentioning

confidence: 96%

Zero Mortality During Covid-19 Outbreak: A Review in 418 Workers at a Health University

Sudiro,

Satino,

Setyorini

et al. 2023

jkg

View full text Add to dashboard Cite

show abstract

“…El puntaje NUTRIC, como herramienta para evaluar el riesgo nutricional y su relación con la mortalidad en pacientes críticos, se documentó en una revisión sistemática por Reis y colaboradores (17) , Kumar y colaboradores (18) y Bodolea y colaboradores (19) encontraron que el alto riesgo nutricional por el puntaje NUTRIC también se asoció con la mortalidad en pacientes con COVID-19 hospitalizados en la UCI. Asimismo, Zhang y colaboradores (20) , Leoni y colaboradores (21) , Palermo y colaboradores (22) y Martinuzzi y colaboradores (23) encontraron una asociación entre el alto riesgo nutricional por el puntaje NUTRIC modificado y la mortalidad de pacientes críticos con COVID-19. En nuestra serie, tanto el mayor promedio como la mayor proporción de pacientes con alto riesgo nutricional del puntaje NUTRIC modificado, se asociaron estadísticamente con la mortalidad (4,0 ± 1,6 puntos frente a 2,44 ± 1,48 puntos; p = 0,030 y 37,5% frente a 3,7%; p = 0,032, respectivamente), semejante a los estudios previamente citados (19)(20)(21) , pero opuesto a lo reportado por Liberti y colaboradores (24) , quienes no encontraron la asociación antes mencionada.…”

Section: Discussionunclassified

Perfil nutricional y metabólico de pacientes con COVID-19 crítico en una unidad de cuidados intensivos

Arroyo Sánchez

2023

Rev. Nutr. Clin. Metab.

View full text Add to dashboard Cite

Introducción: la malnutrición se asocia con la severidad y la mortalidad del COVID-19. Objetivo: describir las características nutricionales y metabólicas y los resultados de pacientes con COVID-19 crítico. Métodos: estudio observacional y retrospectivo de pacientes con COVID-19 crítico tratados con ventilación mecánica (VM) en una unidad de cuidados intensivos del Perú. Se incluyeron pacientes ≥ 18 años con COVID-19 confirmado y criterios de síndrome de dificultad respiratoria moderada o grave. Se excluyeron pacientes con COVID-19 previo. La evaluación nutricional y metabólica incluyó la presencia de obesidad y diabetes mellitus; puntaje NUTRIC modificado; valores de glucosa, albúmina y bilirrubina total; si requirió insulina; el uso de relajante muscular y VM en posición prona. Las variables se presentaron en frecuencias absolutas y porcentajes, medidas de tendencia central con sus dispersiones. Se compararon las variables entre los vivos y los fallecidos con una p significativa < 0,05. Resultados: se incluyeron 35 pacientes con edad promedio de 49,1 ± 12,9 años y predominó el sexo masculino (71,4 %). La obesidad y la diabetes mellitus fueron las comorbilidades más frecuentes (51,4 % y 22,9 %, respectivamente), el 11,4 % tuvo alto riesgo nutricional. Los valores promedio de glucemia fueron 146,60 ± 46,98 mg/dL, albúmina 3,26 ± 0,38 mg/ dL y bilirrubina total 0,58 ± 0,22 mg/dL. Se usó relajante muscular en 94,3 %, dexametasona en 91,4 %, VM prona en 82,9 % e insulinoterapia en 20 %. Conclusiones: la obesidad, la diabetes mellitus, la hiperglucemia y la hipoalbuminemia fueron las características más relevantes en los pacientes con COVID-19 crítico. El puntaje de riesgo nutricional y la frecuencia de pacientes en alto riesgo nutricional, por el NUTRIC modificado, fueron bajos.

show abstract

“…Patients with high nutritional risks showed a higher frequency of mortality than patients with low nutritional risk (50•8 % v. 40 %; P = 0•014). The probability of death almost doubled, regardless of the presence of other comorbidities (HR = 1•74; P < 0•001) (9) .…”

mentioning

confidence: 96%

“…40 %; P = 0·014). The probability of death almost doubled, regardless of the presence of other comorbidities (HR = 1·74; P < 0·001) ( 9 ) .…”

mentioning

confidence: 99%

Total and segmental phase angle in a cohort of hospitalised patients with COVID-19: mortality prediction and changes throughout hospitalisation

Estrada-Moya,

González-Garay,

Flores-López

et al. 2023

Br J Nutr

View full text Add to dashboard Cite

Body composition and phase angle (PhA) have been used to predict mortality in multiple diseases. However, little has been studied regarding segmental measurements, which could potentially help assess subtle changes in specific tissue segments. This study aimed to identify the total PhA cut-off point associated with mortality risk and changes in body composition within a week of hospitalisation in non-critical hospitalised patients with COVID-19. A cohort study was conducted in which patients underwent a complete nutritional assessment upon admission and after seven days, if possible, and they were followed up until hospital discharge or death. A receiver operating characteristic curve was constructed to determine the PhA cut-off point, and the Kaplan–Meier estimator was used to determine survival analysis. Segmental and complete body compositions on admission and after 7 days were compared. We included 110 patients (60 men) with a mean age of 50.5 ± 15.0 years and a median body mass index of 28.5 (IQR, 25.6 to 33.5) kg/m2. The median length of hospital stay was 6 (IQR, 4 to 9) days, and the mortality rate was 13.6%. The PhA cut-off point obtained was 4°, with significant differences in the survival rate (p<0.001) and mortality (HR=5.81, 95% CI: 1.80 to 18.67, p= 0.003). Segmental and whole-body compositions were negatively affected within one week of hospitalisation, with changes in the approach by the graphical method in both sexes. Nutritional status deteriorates within a week of hospitalisation. PhA <4° is strongly associated with increased mortality in non-critical hospitalised patients with COVID-19.

show abstract

Nutritional risk, not obesity, is associated with mortality in critically ill COVID-19 patients

Cited by 8 publications

References 56 publications

Zero Mortality During Covid-19 Outbreak: A Review in 418 Workers at a Health University

Zero Mortality During Covid-19 Outbreak: A Review in 418 Workers at a Health University

Perfil nutricional y metabólico de pacientes con COVID-19 crítico en una unidad de cuidados intensivos

Total and segmental phase angle in a cohort of hospitalised patients with COVID-19: mortality prediction and changes throughout hospitalisation

Contact Info

Product

Resources

About