| Autor: |
Francisco G. Yanowsky-Escatell, Areli L. Ontiveros-Galindo, Kevin J. Arellano-Arteaga, Luis M. Román-Pintos, Carlos A. Andrade-Castellanos, Diana M. Hernández-Corona, Tonatiuh González-Heredia, Geannyne Villegas-Rivera |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
Critical Care Research and Practice, Vol 2021 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2090-1313 |
| DOI: |
10.1155/2021/5866468 |
| Popis: |
Introduction. Nutritional risk is highly prevalent in patients with COVID-19. Relevant data on nutritional assessment in the critically ill population are scarce. This study was conducted to evaluate the modified Nutrition Risk in the Critically Ill (mNUTRIC)-Score as a mortality risk factor in mechanically ventilated patients with COVID-19. Methods. We conducted this retrospective observational study in critically ill patients with COVID-19. Patients’ characteristics and clinical information were obtained from electronic medical records. The nutritional risk for each patient was assessed at the time of mechanical ventilation using the mNUTRIC-Score. The major outcome was 28-day mortality. Results. Ninety-eight patients were analyzed (mean age, 57.22 ± 13.66 years, 68.4% male); 46.9% of critically ill COVID-19 patients were categorized as being at high nutrition risk (mNUTRIC-Score of ≥5). A multivariate logistic regression model indicated that high nutritional risk has higher 28-day hospital mortality (OR = 4.206, 95% CI: 1.147–15.425, p=0.030). A multivariate Cox regression analysis showed that high-risk mNUTRIC-Score had a significantly increased full-length mortality risk during hospitalization (OR = 1.991, 95% CI: 1.219–3.252, p=0.006). Conclusion. The mNUTRIC-Score is an independent mortality risk factor during hospitalization in critically ill COVID-19 patients. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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