Abstract
The COVID-19 evolution depends on immunological capacity. The global hospital mortality rate is 15–20%, but in México it is 46%. There are several therapeutic protocols, however, integral nutrition is not considered. In this study, a Nutritional Support System (NSS) was employed to increase survival and reduce mortality in patients with stage III COVID-19. A randomized, blinded, controlled clinical trial was performed. Eighty patients (aged 30 to 75 years, both sexes) were assigned to (1) “Control Group” (CG) hospital diet and medical treatment or (2) “Intervention Group” (IG) hospital diet, medical treatment, and the NSS (vitamins, minerals, fiber, omega-3, amino acids, B-complex, and probiotics). IG significantly increased survival and reduced mortality compared to CG (p = 0.027). IG decreased progression to Mechanical Ventilation Assistance (MVA) by 10%, reduced the intubation period by 15 days, and increased survival in intubated patients by 38% compared to CG. IG showed improvement compared to CG in decrease in supplemental oxygen (p = 0.014), the qSOFA test (p = 0.040), constipation (p = 0.014), the PHQ-9 test (p = 0.003), and in the follow-up, saturation with oxygen (p = 0.030). The NSS increases survival and decreases mortality in patients with stage III COVID-19.
Highlights
Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud (FCS), Centro Médico ISSEMyM (CMI) Toluca “Lic. Arturo Montiel Rojas”, Toluca City 52170, Mexico; Abstract: The COVID-19 evolution depends on immunological capacity
No significant difference was found in any item
Adherence to the treatment was strictly supervised by the research team, and more than 95% of the participants complied with the treatment
Summary
Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud (FCS), Centro Médico ISSEMyM (CMI) Toluca “Lic. Arturo Montiel Rojas”, Toluca City 52170, Mexico; Abstract: The COVID-19 evolution depends on immunological capacity. The global hospital mortality rate is 15–20%, but in México it is 46%. A Nutritional Support System (NSS) was employed to increase survival and reduce mortality in patients with stage III COVID-19. Eighty patients (aged 30 to 75 years, both sexes) were assigned to (1) “Control Group” (CG) hospital diet and medical treatment or (2) “Intervention Group” (IG). Hospital diet, medical treatment, and the NSS (vitamins, minerals, fiber, omega-3, amino acids, Bcomplex, and probiotics). IG significantly increased survival and reduced mortality compared to CG (p = 0.027). IG decreased progression to Mechanical Ventilation Assistance (MVA) by 10%, reduced the intubation period by 15 days, and increased survival in intubated patients by 38% compared to CG. The NSS increases survival and decreases mortality in patients with stage III COVID-19. The European Society for Parenteral and Enteral Nutrition (ESPEN) Guidelines recommend an energy calculation of 27–30 kcal/kg/day, proteins published maps and institutional affiliations
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