Protein and Energy Intake Assessment and Their Association With In-Hospital Mortality in Critically Ill COVID-19 Patients: A Prospective Cohort Study

Hajimohammadebrahim-Ketabforoush, Melika; Shariatpanahi, Zahra Vahdat; Shahbazi, Erfan

doi:10.3389/fnut.2021.708271

Cited by 13 publications

(19 citation statements)

References 28 publications

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“…The literature on the prevalence of malnutrition according to the GLIM criteria in the ICU is still scarce, ranging from 18% to 68%. [16][17][18][19][20]27,28 A prevalence of <20% was reported in three studies with some particularities: a study involving overweight patients with COVID-19 (mean BMI, 27.8) that did not assess reduced muscle mass (18%), 27 a…”

Section: Discussionmentioning

confidence: 99%

Feasibility and criterion validity of the GLIM criteria in the critically ill: A prospective cohort study

Milanez

Razzera

Lima

et al. 2023

J Parenter Enteral Nutr

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BackgroundThis study aimed to evaluate the feasibility and validity of the Global Leadership Initiative on Malnutrition (GLIM) criteria in the intensive care unit (ICU).MethodsThis was a cohort study involving critically ill patients. Diagnoses of malnutrition by the Subjective Global Assessment (SGA) and GLIM criteria within 24 h after ICU admission were prospectively performed. Patients were followed up until hospital discharge to assess the hospital/ICU length of stay (LOS), mechanical ventilation duration, ICU readmission, and hospital/ICU mortality. Three months after discharge, the patients were contacted to record outcomes (readmission and death). Agreement and accuracy tests and regression analyses were performed.ResultsGLIM criteria could be applied to 377 (83.7%) of 450 patients (64 [54–71] years old, 52.2% men). Malnutrition prevalence was 47.8% (n = 180) by SGA and 65.5% (n = 247) by GLIM criteria, presenting an area under the curve equal to 0.835 (95% confidence interval [CI], 0.790–0.880), sensitivity of 96.6%, and specificity of 70.3%. Malnutrition by GLIM criteria increased the odds of prolonged ICU LOS by 1.75 times (95% CI, 1.08–2.82) and ICU readmission by 2.66 times (95% CI, 1.15–6.14). Malnutrition by SGA also increased the odds of ICU readmission and the risk of ICU and hospital death more than twice.ConclusionThe GLIM criteria were highly feasible and presented high sensitivity, moderate specificity, and substantial agreement with the SGA in critically ill patients. It was an independent predictor of prolonged ICU LOS and ICU readmission, but it was not associated with death such as malnutrition diagnosed by SGA.

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Section: Discussionmentioning

confidence: 99%

Feasibility and criterion validity of the GLIM criteria in the critically ill: A prospective cohort study

Milanez

Razzera

Lima

et al. 2023

J Parenter Enteral Nutr

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“…Last but not least, the protein level must be indicated, as this nutrient may be crucial for critically ill patients [ 47 ]. This results from the fact that the protein intake in the early acute phase of COVID-19 infection was associated with better survival and lower risk of in-hospital mortality [ 55 ].…”

Section: Discussionmentioning

confidence: 99%

Analysis of the Nutritional Value of the Diets Presented in Women’s and Sports Magazines before and during the COVID-19 Pandemic

Głąbska

Janowska

Bartosz

et al. 2022

IJERPH

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For consumers, among the most important sources of information related to nutrition are popular journals and magazines, including women’s and sports, but the diets presented there may lead to unhealthy weight-control behaviors. The aim of the study was to assess the nutritional value of regular and low-calorie diets presented in Polish women’s and sports magazines before and during COVID-19 pandemic. The study was based on two popular Polish magazines—one women’s magazine and one sports magazine, which regularly present various types of diets. The nutritional value of all the diets published from January 2014 to May 2022 was analyzed. The total number of included single-day menus was n = 119, while for analysis they were stratified based on: type of magazine (published in the women’s magazine n = 41 and in the sports magazine n = 78), year of publication (before the COVID-19 pandemic n = 78 and during n = 41), and type of diet (regular n = 61 and low-calorie n = 58). The analysis included the energy value and nutritional value. For the type of magazine, the diets published in the sports magazine were characterized by a higher intake of fat (p < 0.0001 for intake in grams and in % of energy) and calcium (p = 0.0330), whereas the diets published in the women’s magazine were characterized by a higher intake of carbohydrates (p = 0.0226 for intake in grams, and p = 0.0002 for intake in % of energy) and fiber (p = 0.0163). For the year of publication, the diets published during the COVID-19 pandemic were characterized by a higher intake of protein (p = 0.0166 for intake in grams), sodium (p = 0.0465), calcium (p < 0.0001), vitamin D (p = 0.0197), vitamin B6 (p = 0.0207), and vitamin B12 (p = 0.0277), whereas the diets published before the COVID-19 pandemic were characterized by a higher intake of carbohydrates (p = 0.0243 for intake in % of energy). For the type of diet, the regular diets were characterized by a higher energy value (p = 0.0020), as well as by a higher intake of fat (p = 0.0162 for intake in grams), carbohydrates (p = 0.0390 for intake in grams), mono- and oligosaccharides (p = 0.0084 for intake in % of energy), fiber (p < 0.0001), magnesium (p = 0.0323), iron (p = 0.0307), and vitamin B6 (p = 0.0204). The nutritional value of the diets presented in the Polish women’s and sports magazines was not justified by the type of magazine or type of diet, associated with the target group, which may cause the following of improperly balanced diets. However, the changes in the typical nutritional value of diets presented in the Polish women’s and sports magazines during the COVID-19 pandemic were justified by some specific needs for the prevention and treatment of COVID-19.

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“…Studies in undernourished children have shown that protein and energy malnutrition contribute to an increased risk of severe infection by reducing CD8+ T cell responses [ 52 , 53 , 54 ]. Higher intakes of protein and energy intake have been associated with better survival in critically ill COVID-19 patients by one study [ 55 ]. We found no relation between protein and energy intake and symptom severity in our study.…”

Section: Discussionmentioning

confidence: 99%

A Pilot Study to Examine If Dietary Habits Can Affect Symptomology in Mild Pre-Vaccination COVID-19 Cases

McDaid

Chopra

2022

Biology

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The heterogeneity of the severity of symptoms of COVID-19 experienced by the young and healthy individuals is poorly understood. The present study was undertaken to mainly examine whether the respective diets and the type of symptoms experienced by patients are predictive of having long COVID-19. Disease severity was assessed with a symptomatology questionnaire and used to group 55 participants in asymptomatic (AS), mild symptoms (S) and long COVID (LC). We found that experiencing a higher number of symptoms as well as fatigue were predictors of developing LC whereas those who experienced rhinorrhea were less likely to develop LC. Blood samples were also taken to measure vitamin D [25 (OH)D] concentrations and duration of spike IgG antibodies. In this study, serum 25 (OH)D was not significantly different between 3 symptom groups with median (IQR) ng/mL levels of 22.0 (12.3) in the AS, 22.3 (7.5) in S, and 24.9 (9.4) in the LC group (p ≥ 0.05). The duration of IgG antibody response was found to vary greatly, with some individuals showing raised IgG over a year after infection. To examine whether dietary factors can influence the severity of symptoms, diet was analysed using 4–7-day food diaries as well as a Food Frequency Questionnaire (FFQ). Some nutrients such as vitamin E, polyunsaturated fatty acids, fibre, and iron were associated with lower severity of COVID-19. Lower intake of vitamin E was associated with having LC with a median (IQR) intake of 6.2 mg (3.8) seen in LC vs. 8.6 mg (7.2) in the AS group (p = 0.047). This pilot study has highlighted a few differences in the number and type of symptoms experienced by the young non-hospitalised individuals with mild and long COVID-19 and identified a few dietary components for their potential protective role against long COVID-19, however, the findings need to be confirmed with further large scale studies.

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Protein and Energy Intake Assessment and Their Association With In-Hospital Mortality in Critically Ill COVID-19 Patients: A Prospective Cohort Study

Cited by 13 publications

References 28 publications

Feasibility and criterion validity of the GLIM criteria in the critically ill: A prospective cohort study

Feasibility and criterion validity of the GLIM criteria in the critically ill: A prospective cohort study

Analysis of the Nutritional Value of the Diets Presented in Women’s and Sports Magazines before and during the COVID-19 Pandemic

A Pilot Study to Examine If Dietary Habits Can Affect Symptomology in Mild Pre-Vaccination COVID-19 Cases

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