CLINICAL AND NUTRITIONAL CHARACTERISTICS OF NON-ICU PATIENTS WITH SARS-COV-2 INFECTION

OBJECTIVE: Risk factors for severe Covid-19 infection range from poor nutritional status to diseases such as diabetes mellitus, obesity, chronic lung disease and cardiovascular diseases. The presence of one or more of these conditions can make the patients immunocompromised. METHODS AND PROCEDURES: From March to May 2020, data of non-ICU patients with Covid-19 infection were collected at discharge. Data on age, sex, comorbidities, weight loss at admission, reduced oral intake and Body Mass Index (BMI) at admission, outcome, Artificial Nutrition and severity of disease were recorded. Mean and standard deviation or percentage were calculated; stratification of BMI values was performed. RESULTS: Data from n. 130 non-ICU patients were collected (Table 1). Patients are mostly men (64%), mean age 65,2 years and mean BMI 26,3. Most common comorbidities are hypertension (52%), diabetes (29%), ischemic heart disease (25%). Only 11% experienced weight loss in last 3 months and 18% reduced their oral intake in previous 3 days. Almost half of patients falls within overweight or obese BMI range (49%). Table 2 shows that 41% experienced severe pneumomia with CPAP need, 81% underwent milk protein supplementation during hospitalization, 12% to 22% needed an artificial nutrition (Oral Nutritional Supplement, Enteral or Parenteral Nutrition). The outcome was for 54% discharge at home, 11% transfer to ICU or sub-ICU, 10% death. Table 3 presents serum biochemical parameters at baseline, including useful parameters to assess nutritional status. CONCLUSION: Impaired nutritional status as well as parameters related to nutrition (e.g. obesity, vitamin D deficiency, presence of comorbidities) may play a role in Covid-19 infection.