Evaluation of the Relationship between Nutritional Status of COVID-19 Patients Admitted to the ICU and Patients’ Prognosis: A Cohort Study
Background. Malnutrition in COVID-19 critically ill patients can lead to poor prognosis. This study aimed to evaluate the association between nutritional status (or risk) and the prognosis of critically ill COVID-19 patients. In this study, prognosis is the primary outcome of “hospital mortality” pa...
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2022-01-01
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| Series: | Journal of Nutrition and Metabolism |
| Online Access: | http://dx.doi.org/10.1155/2022/5016649 |
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| author | Parsa Mohammadi Hesam Aldin Varpaei Alireza Khafaee pour khamseh Mostafa Mohammadi Mojgan Rahimi Amirhossein Orandi |
| author_facet | Parsa Mohammadi Hesam Aldin Varpaei Alireza Khafaee pour khamseh Mostafa Mohammadi Mojgan Rahimi Amirhossein Orandi |
| author_sort | Parsa Mohammadi |
| collection | DOAJ |
| description | Background. Malnutrition in COVID-19 critically ill patients can lead to poor prognosis. This study aimed to evaluate the association between nutritional status (or risk) and the prognosis of critically ill COVID-19 patients. In this study, prognosis is the primary outcome of “hospital mortality” patients. The second outcome is defined as “need for mechanical ventilation.” Methods and Materials. In this single-center prospective cohort study, 110 patients admitted to the Intensive Care Unit of Imam Khomeini Hospital Complex (Tehran, Iran) between April and September 2021 were enrolled. Participants formed a consecutive sample. MNA-SF, NRS-2002, mNUTRIC, and PNI scores were used to evaluate nutritional assessment. Patients’ lab results and pulse oximetric saturation SpO2/FiO2 (SF) ratio at the time of intensive care unit (ICU) admission were collected. Patients were screened for nutritional status and categorized into two groups, patients at nutritional risk and nonrisk. Results. Sixty-five (59.1%) of all patients were men. The overall range of age was 52 ± 15. Thirty-six (32.7%) of patients were obese (BMI ≥ 30). The hospital mortality rate was 59.1% (n = 65). According to the different criteria, malnutrition rate was 67.3% (n = 74) (NRS), 28.2% (n = 31) (MNA), 34.5% (n = 38) (mNUTRIC), and 58.2% (n = 64) (PNI). There was a statistically significant association between chronic kidney disease (CKD) and mNUTRIC risk (OR = 13.5, 95% CI (1.89–16.05), P=0.002), diabetes mellitus (DM) and MNA risk (OR = 2.82, 95% CI (1.01–7.83), P=0.041), hypertension (HTN) and MNA risk (OR = 5.63, 95% CI (2.26–14.05), P<0.001), and malignancy and mNUTRIC risk (P=0.048). The nutritional risk (all tools) significantly increased the odds of in-hospital death and need for mechanical ventilation. The length of stay was not significantly different in malnourished patients. Conclusion. In the critical care setting of COVID-19 patients, malnutrition is prevalent. Malnutrition (nutritional risk) is associated with an increased risk of need for mechanical ventilation and in-hospital mortality. Patients with a history of HTN, CKD, DM, and cancer are more likely to be at nutritional risk at the time of ICU admission. |
| format | Article |
| id | doaj-art-8460645e5afd4b5bacbc1a61d52029b0 |
| institution | Kabale University |
| issn | 2090-0732 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
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| series | Journal of Nutrition and Metabolism |
| spelling | doaj-art-8460645e5afd4b5bacbc1a61d52029b02025-02-03T01:08:47ZengWileyJournal of Nutrition and Metabolism2090-07322022-01-01202210.1155/2022/5016649Evaluation of the Relationship between Nutritional Status of COVID-19 Patients Admitted to the ICU and Patients’ Prognosis: A Cohort StudyParsa Mohammadi0Hesam Aldin Varpaei1Alireza Khafaee pour khamseh2Mostafa Mohammadi3Mojgan Rahimi4Amirhossein Orandi5Faculty of MedicineDepartment of Surgical NursingFaculty of MedicineDepartment of Anesthesiology and Critical CareDepartment of Anesthesiology and Critical CareDepartment of Anesthesiology and Critical CareBackground. Malnutrition in COVID-19 critically ill patients can lead to poor prognosis. This study aimed to evaluate the association between nutritional status (or risk) and the prognosis of critically ill COVID-19 patients. In this study, prognosis is the primary outcome of “hospital mortality” patients. The second outcome is defined as “need for mechanical ventilation.” Methods and Materials. In this single-center prospective cohort study, 110 patients admitted to the Intensive Care Unit of Imam Khomeini Hospital Complex (Tehran, Iran) between April and September 2021 were enrolled. Participants formed a consecutive sample. MNA-SF, NRS-2002, mNUTRIC, and PNI scores were used to evaluate nutritional assessment. Patients’ lab results and pulse oximetric saturation SpO2/FiO2 (SF) ratio at the time of intensive care unit (ICU) admission were collected. Patients were screened for nutritional status and categorized into two groups, patients at nutritional risk and nonrisk. Results. Sixty-five (59.1%) of all patients were men. The overall range of age was 52 ± 15. Thirty-six (32.7%) of patients were obese (BMI ≥ 30). The hospital mortality rate was 59.1% (n = 65). According to the different criteria, malnutrition rate was 67.3% (n = 74) (NRS), 28.2% (n = 31) (MNA), 34.5% (n = 38) (mNUTRIC), and 58.2% (n = 64) (PNI). There was a statistically significant association between chronic kidney disease (CKD) and mNUTRIC risk (OR = 13.5, 95% CI (1.89–16.05), P=0.002), diabetes mellitus (DM) and MNA risk (OR = 2.82, 95% CI (1.01–7.83), P=0.041), hypertension (HTN) and MNA risk (OR = 5.63, 95% CI (2.26–14.05), P<0.001), and malignancy and mNUTRIC risk (P=0.048). The nutritional risk (all tools) significantly increased the odds of in-hospital death and need for mechanical ventilation. The length of stay was not significantly different in malnourished patients. Conclusion. In the critical care setting of COVID-19 patients, malnutrition is prevalent. Malnutrition (nutritional risk) is associated with an increased risk of need for mechanical ventilation and in-hospital mortality. Patients with a history of HTN, CKD, DM, and cancer are more likely to be at nutritional risk at the time of ICU admission.http://dx.doi.org/10.1155/2022/5016649 |
| spellingShingle | Parsa Mohammadi Hesam Aldin Varpaei Alireza Khafaee pour khamseh Mostafa Mohammadi Mojgan Rahimi Amirhossein Orandi Evaluation of the Relationship between Nutritional Status of COVID-19 Patients Admitted to the ICU and Patients’ Prognosis: A Cohort Study Journal of Nutrition and Metabolism |
| title | Evaluation of the Relationship between Nutritional Status of COVID-19 Patients Admitted to the ICU and Patients’ Prognosis: A Cohort Study |
| title_full | Evaluation of the Relationship between Nutritional Status of COVID-19 Patients Admitted to the ICU and Patients’ Prognosis: A Cohort Study |
| title_fullStr | Evaluation of the Relationship between Nutritional Status of COVID-19 Patients Admitted to the ICU and Patients’ Prognosis: A Cohort Study |
| title_full_unstemmed | Evaluation of the Relationship between Nutritional Status of COVID-19 Patients Admitted to the ICU and Patients’ Prognosis: A Cohort Study |
| title_short | Evaluation of the Relationship between Nutritional Status of COVID-19 Patients Admitted to the ICU and Patients’ Prognosis: A Cohort Study |
| title_sort | evaluation of the relationship between nutritional status of covid 19 patients admitted to the icu and patients prognosis a cohort study |
| url | http://dx.doi.org/10.1155/2022/5016649 |
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