Nutritional therapy in Covid-19 critically ill patients

ABSTRACT

Rationale COVID-19 is a rapidly evolving pandemic with many critically ill patients and no proven treatments except supportive care. Further, cytokine storm and hyperinflammatory state appears to be an emerging component of severe COVID-19 illness. There are few data about nutritional therapy interventions for COVID-19 critically ill patients. Methods: This study included a retrospective, single-center case series of 51 consecutively critically ill patients who received enteral feeding with confirmed COVID-19 at Hospital Israelita Albert Einstein in São Paulo, Brazil. We collected and analyzed demographic, nutritional parameters, and nutritional therapy data. We expressed the measurement data as mean ± standard deviation. Results: Of the 51 critically ill patients with COVID-19, the mean age was 66 years old (SD ± 14) and 37 (73%) were men;34 (66 %) are overweight or obese. It was observed a mean of 1.2g/Kg (SD ± 0.3) actual body weight protein delivered and mean of 21.3 Kcal/Kg (SD ± 4.2) actual body weight calories delivered. Despite a good tolerance to enteral nutritional therapy, 22% had diarrhea and 20% vomiting. The length of stay in the ICU was 18 (SD ± 11) days on average and 14 (27%) died. Conclusion: Nutritional therapy in covid-19 patients is still a new topic. Apparently, patients have good tolerance to enteral nutrition and it is possible to achieve nutritional goals. Disclosure of Interest None declared