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Specific nutrition and metabolic characteristics of critically ill patients with persistent COVID‐19

BACKGROUND: Little is known about metabolic and nutrition characteristics of patients with coronavirus disease 2019 (COVID‐19) and persistent critical illness. We aimed to compare those characteristics in patients with PCI and COVID‐19 and patients without COVID‐19 infection (non‐CO)—primarily, thei...

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Autores principales: Viana, Marina V., Pantet, Olivier, Charrière, Mélanie, Favre, Doris, Piquilloud, Lise, Schneider, Antoine G., Hurni, Claire‐Anne, Berger, Mette M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9015259/
https://www.ncbi.nlm.nih.gov/pubmed/35048374
http://dx.doi.org/10.1002/jpen.2334
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author Viana, Marina V.
Pantet, Olivier
Charrière, Mélanie
Favre, Doris
Piquilloud, Lise
Schneider, Antoine G.
Hurni, Claire‐Anne
Berger, Mette M.
author_facet Viana, Marina V.
Pantet, Olivier
Charrière, Mélanie
Favre, Doris
Piquilloud, Lise
Schneider, Antoine G.
Hurni, Claire‐Anne
Berger, Mette M.
author_sort Viana, Marina V.
collection PubMed
description BACKGROUND: Little is known about metabolic and nutrition characteristics of patients with coronavirus disease 2019 (COVID‐19) and persistent critical illness. We aimed to compare those characteristics in patients with PCI and COVID‐19 and patients without COVID‐19 infection (non‐CO)—primarily, their energy balance. METHODS: This is a prospective observational study including two consecutive cohorts, defined as needing intubation for >10 days. We collected demographic data, severity scores, nutrition variables, length of stay, and mortality. RESULTS: Altogether, 104 patients (52 per group) were included (59 ± 14 years old [mean ± SD], 75% men) between July 2019 and May 2020. SAPSII, Nutrition Risk Screening (NRS) score, proportion of obese patients, duration of intubation (18.2 ± 11.7 days), and mortality rates were similar. Patients with COVID‐19 (vs non‐CO) had lower SOFA scores (P = 0.013) and more frequently needed prone position (P < 0.0001) and neuromuscular blockade (P < 0.0001): lengths of ICU (P = 0.03) and hospital stays were shorter (P < 0.0001). Prescribed energy targets were below those of the ICU protocol. The energy balance of patients with COVID‐19 was significantly more negative after day 10. Enteral nutrition (EN) started earlier (P < 0.0001). During the first 10 days, COVID‐19 patients received more lipid (propofol sedation) and less protein. Higher admission C‐reactive protein (P = 0.002) decreased faster (P < 0.001). Whereas intestinal function was characterized by constipation in both groups during the first 10 days, diarrhea was less common in patients with COVID‐19 thereafter. CONCLUSION: Compared with non‐CO patients, COVID‐19 patients were not more obese, had lower SOFA scores, and were fed more rapidly with EN, because of a more normal gastrointestinal function possibly due to fewer non–respiratory organ failures: their energy balances were more negative after the first 10 days. Propofol sedation reduced protein delivery.
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spelling pubmed-90152592022-04-19 Specific nutrition and metabolic characteristics of critically ill patients with persistent COVID‐19 Viana, Marina V. Pantet, Olivier Charrière, Mélanie Favre, Doris Piquilloud, Lise Schneider, Antoine G. Hurni, Claire‐Anne Berger, Mette M. JPEN J Parenter Enteral Nutr Original Research BACKGROUND: Little is known about metabolic and nutrition characteristics of patients with coronavirus disease 2019 (COVID‐19) and persistent critical illness. We aimed to compare those characteristics in patients with PCI and COVID‐19 and patients without COVID‐19 infection (non‐CO)—primarily, their energy balance. METHODS: This is a prospective observational study including two consecutive cohorts, defined as needing intubation for >10 days. We collected demographic data, severity scores, nutrition variables, length of stay, and mortality. RESULTS: Altogether, 104 patients (52 per group) were included (59 ± 14 years old [mean ± SD], 75% men) between July 2019 and May 2020. SAPSII, Nutrition Risk Screening (NRS) score, proportion of obese patients, duration of intubation (18.2 ± 11.7 days), and mortality rates were similar. Patients with COVID‐19 (vs non‐CO) had lower SOFA scores (P = 0.013) and more frequently needed prone position (P < 0.0001) and neuromuscular blockade (P < 0.0001): lengths of ICU (P = 0.03) and hospital stays were shorter (P < 0.0001). Prescribed energy targets were below those of the ICU protocol. The energy balance of patients with COVID‐19 was significantly more negative after day 10. Enteral nutrition (EN) started earlier (P < 0.0001). During the first 10 days, COVID‐19 patients received more lipid (propofol sedation) and less protein. Higher admission C‐reactive protein (P = 0.002) decreased faster (P < 0.001). Whereas intestinal function was characterized by constipation in both groups during the first 10 days, diarrhea was less common in patients with COVID‐19 thereafter. CONCLUSION: Compared with non‐CO patients, COVID‐19 patients were not more obese, had lower SOFA scores, and were fed more rapidly with EN, because of a more normal gastrointestinal function possibly due to fewer non–respiratory organ failures: their energy balances were more negative after the first 10 days. Propofol sedation reduced protein delivery. John Wiley and Sons Inc. 2022-02-16 2022-07 /pmc/articles/PMC9015259/ /pubmed/35048374 http://dx.doi.org/10.1002/jpen.2334 Text en © 2022 The Authors. Journal of Parenteral and Enteral Nutrition published by Wiley Periodicals LLC on behalf of American Society for Parenteral and Enteral Nutrition. https://creativecommons.org/licenses/by-nc/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc/4.0/ (https://creativecommons.org/licenses/by-nc/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.
spellingShingle Original Research
Viana, Marina V.
Pantet, Olivier
Charrière, Mélanie
Favre, Doris
Piquilloud, Lise
Schneider, Antoine G.
Hurni, Claire‐Anne
Berger, Mette M.
Specific nutrition and metabolic characteristics of critically ill patients with persistent COVID‐19
title Specific nutrition and metabolic characteristics of critically ill patients with persistent COVID‐19
title_full Specific nutrition and metabolic characteristics of critically ill patients with persistent COVID‐19
title_fullStr Specific nutrition and metabolic characteristics of critically ill patients with persistent COVID‐19
title_full_unstemmed Specific nutrition and metabolic characteristics of critically ill patients with persistent COVID‐19
title_short Specific nutrition and metabolic characteristics of critically ill patients with persistent COVID‐19
title_sort specific nutrition and metabolic characteristics of critically ill patients with persistent covid‐19
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9015259/
https://www.ncbi.nlm.nih.gov/pubmed/35048374
http://dx.doi.org/10.1002/jpen.2334
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