Journal Article

Nutritional therapy for patients with coronavirus disease 2019 (COVID-19): Practical protocol from a single center highly affected by an outbreak of the novel severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection

Giudice, Marco, Demontis, Stefania, Panizzi, Loredana, Arieta, Lorenzina, Di Maio, Pasquale, Bongiovanni, Silvia, Sferrazzo, Elsa, Ivaldi, Cecilia, Pasta, Andrea, Formisano, Elena, Valentino, Elena

2021

Overview

Coronavirus disease 2019 (COVID-19) carries a high risk for malnutrition owing to the state of debilitation that results from acute respiratory failure symptoms. The aim of this study was to provide an approach to reduce the risk for malnutrition and improve patients’ clinical outcomes. Short age-adjusted Nutritional Risk Screening was performed with 94 non-intensive care unit (ICU) patients admitted to the Giovanni Borea Civil Hospital in Sanremo. Forty-nine patients in the ICU were considered at risk for malnutrition without screening and were fed with enteral nutrition plus supplemental parenteral nutrition. In the non-ICU setting, patients underwent a personalized nutritional protocol, considering their conditions, which consisted of a high-protein and high-calorie pureed diet, oral nutritional supplements, and/or artificial nutrition or other personalized nutritional path. The nutritional treatment was well tolerated by the patients. Of the non-ICU patients, 19.1% died. They were mainly women, with higher body mass indices and older in age. Of the patients in the ICU, 53.1% died. Of the 94 non-ICU patients, 72 scored positive on at least one nutritional risk screening item (excluding age). Of the 94 non-ICU patients, 68 were >70 y of age. Non-ICU patients whose energy and protein needs were not met were older (P = 0.01) and had a higher death rate than patients whose needs were met (P < 0.001). This protocol should not be considered as a guideline; rather, it is intended to report the clinical experience of a nutrition team in an Italian reference center for the treatment of patients with COVID-19. Nutritional strategies should be implemented to prevent worsening of clinical outcomes. •Hospitalized patients affected by coronavirus disease 2019 (COVID-19) are at high risk for malnutrition.•Nutritional therapy is essential to avoid deteriorating health conditions and worsening prognosis, even for patients who are non-critically ill.•The management of patients with COVID-19 was personalized by taking into consideration their conditions and the specific device used for the respiratory support.

• Publisher: Elsevier Inc,Elsevier Limited
• Subject: Age / Aged / Applied Nutritional Investigation / Body mass / body weight / Calories / Carbohydrates / Clinical outcomes / Clinical Protocols / Coronaviridae / Coronaviruses / COVID-19 / COVID-19 - blood / COVID-19 - complications / COVID-19 - therapy / COVID-19 infection / Customization / Debilitation / Dietary Supplements / Disease Outbreaks / Dysphagia / energy / enteral feeding / Enteral nutrition / Female / guidelines / Health services / High protein diet / Hospitalization / hospitals / Humans / Illnesses / Intensive care / Italy - epidemiology / Male / Malnutrition / Malnutrition - prevention & control / Malnutrition - virology / Meals / Middle Aged / mortality / Nutrition / Nutrition Assessment / nutrition risk assessment / Nutrition therapy / Nutrition Therapy - methods / Nutritional Status / Nutritional therapy / Oral nutritional supplement / Ostomy / parenteral feeding / Parenteral nutrition / Patients / Proteins / Respiratory diseases / Respiratory failure / Risk / Risk Assessment / risk reduction / SARS-CoV-2 / Severe acute respiratory syndrome coronavirus 2 / Signs and symptoms / Statistical analysis / Tracheotomy / Ventilators / Viral diseases