Nutritional management of the critically ill inpatient with COVID-19. A narrative review | Zendy

Luis E. González-Salazar | Zendy; Martha GuevaraCruz | Zendy; Karla G. Hernández-Gómez | Zendy; Aurora Elizabeth Serralde Zúñiga | Zendy

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Nutritional management of the critically ill inpatient with COVID-19. A narrative review

Author(s) -

Luis E. González-Salazar,

Martha GuevaraCruz,

Karla G. Hernández-Gómez,

Aurora Elizabeth Serralde Zúñiga

Publication year - 2020

Publication title -

nutrición hospitalaria

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.31

H-Index - 53

eISSN - 1699-5198

pISSN - 0212-1611

DOI - 10.20960/nh.03180

Subject(s) - medicine , covid-19 , critically ill , intensive care medicine , mechanical ventilation , intensive care , disease , infectious disease (medical specialty)

The current COVID-19 pandemic mainly affects older people, those with obesity or other coexisting chronic diseases such as type-2 diabetes and high blood pressure. It has been observed that about 20 % of patients will require hospitalization, and some of them will need the support of invasive mechanical ventilation in intensive care units. Nutritional status appears to be a relevant factor influencing the clinical outcome of critically ill patients with COVID-19. Several international guidelines have provided recommendations to ensure energy and protein intake in people with COVID-19, with safety measures to reduce the risk of infection in healthcare personnel. The purpose of this review is to analyze the main recommendations related to adequate nutritional management for critically ill patients with COVID-19 in order to improve their prognosis and clinical outcomes.

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