Abstract

BackgroundLittle is known about metabolic and nutrition characteristics of patients with coronavirus disease 2019 (COVID‐19) and persistent critical illness. We aimed to compare those characteristics in patients with PCI and COVID‐19 and patients without COVID‐19 infection (non‐CO)—primarily, their energy balance.MethodsThis is a prospective observational study including two consecutive cohorts, defined as needing intubation for >10 days. We collected demographic data, severity scores, nutrition variables, length of stay, and mortality.ResultsAltogether, 104 patients (52 per group) were included (59 ± 14 years old [mean ± SD], 75% men) between July 2019 and May 2020. SAPSII, Nutrition Risk Screening (NRS) score, proportion of obese patients, duration of intubation (18.2 ± 11.7 days), and mortality rates were similar. Patients with COVID‐19 (vs non‐CO) had lower SOFA scores (P = 0.013) and more frequently needed prone position (P < 0.0001) and neuromuscular blockade (P < 0.0001): lengths of ICU (P = 0.03) and hospital stays were shorter (P < 0.0001). Prescribed energy targets were below those of the ICU protocol. The energy balance of patients with COVID‐19 was significantly more negative after day 10. Enteral nutrition (EN) started earlier (P < 0.0001). During the first 10 days, COVID‐19 patients received more lipid (propofol sedation) and less protein. Higher admission C‐reactive protein (P = 0.002) decreased faster (P < 0.001). Whereas intestinal function was characterized by constipation in both groups during the first 10 days, diarrhea was less common in patients with COVID‐19 thereafter.ConclusionCompared with non‐CO patients, COVID‐19 patients were not more obese, had lower SOFA scores, and were fed more rapidly with EN, because of a more normal gastrointestinal function possibly due to fewer non–respiratory organ failures: their energy balances were more negative after the first 10 days. Propofol sedation reduced protein delivery.

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