6533b873fe1ef96bd12d596e

RESEARCH PRODUCT

The Association between Nutritional Status and In-Hospital Mortality of COVID-19 in Critically-Ill Patients in the ICU

Raúl Juárez-velaMichal CzaplaVicente Gea-caballeroMarzena ZielińskaStanisław Zieliński

subject

Malemedicine.medical_specialtymedicine.medical_treatmentCritical IllnessNutritional StatusComorbidityOverweightintensive care unitProcalcitoninArticlelaw.inventionBody Mass IndexlawInternal medicinemedicineHumansTX341-641Hospital MortalityRetrospective StudiesMechanical ventilationNutrition and DieteticsNutrition. Foods and food supplybusiness.industrySARS-CoV-2Mortality rateMalnutritionCOVID-19Retrospective cohort studyMiddle Agedmedicine.diseaseIntensive care unitComorbidityIntensive Care UnitsFemalePolandmedicine.symptombusinessBody mass indexFood Science

description

Background: Coronavirus disease 2019 (COVID-19) has become one of the leading causes of death worldwide. The impact of poor nutritional status on increased mortality and prolonged ICU (intensive care unit) stay in critically ill patients is well-documented. This study aims to assess how nutritional status and BMI (body mass index) affected in-hospital mortality in critically ill COVID-19 patients Methods: We conducted a retrospective study and analysed medical records of 286 COVID-19 patients admitted to the intensive care unit of the University Clinical Hospital in Wroclaw (Poland). Results: A total of 286 patients were analysed. In the sample group, 8% of patients who died had a BMI within the normal range, 46% were overweight, and 46% were obese. There was a statistically significantly higher death rate in men (73%) and those with BMIs between 25.0–29.9 (p = 0.011). Nonsurvivors had a statistically significantly higher HF (Heart Failure) rate (p = 0.037) and HT (hypertension) rate (p &lt

yearjournalcountryeditionlanguage
2021-09-01Nutrients
10.3390/nu13103302http://europepmc.org/articles/PMC8538443