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Anaesthesiology Intensive Therapy
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1/2024
vol. 56
 
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abstract:
Original article

Nutritional management in critically ill patients with COVID-19: a retrospective multicentre study

Justyna Karolina Danel
1
,
Maria Taborek
1
,
Agnieszka Nowotarska
1
,
Katarzyna Winiarska
1
,
Anna Dylczyk-Sommer
2
,
Wojciech Szczeklik
3
,
Szymon Białka
4
,
Tomasz Czarnik
5
,
Joanna Katarzyna Sołek-Pastuszka
6
,
Łukasz Jerzy Krzych
7, 8

  1. Student Scientific Association at the Department of Anaesthesiology and Intensive Care, Department of Anaesthesiology and Intensive Care, Faculty of Medical Sciences, Medical University of Silesia in Katowice, Poland
  2. Department of Anaesthesiology and Intensive Care, Medical University of Gdansk, Poland
  3. Centre for Intensive Care and Perioperative Medicine, Jagiellonian University Collegium Medicum in Krakow, Poland
  4. Department of Anaesthesiology and Intensive Care, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Poland
  5. Department of Anaesthesiology and Intensive Care, Institute of Medical Sciences, University of Opole, Poland
  6. Department of Anaesthesiology and Intensive Care, Pomeranian Medical University in Szczecin, Poland
  7. Departament of Acute Medicine, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
  8. Department of Cardiac Anaesthesiology and Intensive Care, Silesian Centre for Heart Diseases in Zabrze, Poland
Anaesthesiol Intensive Ther 2024; 56, 1: 70–76
DOI: https://doi.org/10.5114/ait.2024.138559
Online publish date: 2024/03/29
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Introduction:
Although nutritional treatment is an established pillar of multidisciplinary care provided in critical illness, there are many concerns regarding this issue in severe COVID-19. This observational, retrospective, multicentre study aimed to analyse the approach to nutritional treatment among selected intensive care units (ICUs) in Poland.

Material and methods:
The medical records of 129 patients hospitalized in five units due to respiratory failure following COVID-19 were analysed in terms of nutritional management on the eighth day of the ICU stay. The Harris-Benedict equation (HB), Mifflin St. Jeor equation (MsJ) and ESPEN formula (20 kcal kg–1 body weight) were used to estimate the energy target for each patient, and two ESPEN formulas determined the protein target (1 g kg–1 body weight and 1.3 g kg–1 body weight).

Results:
Evaluation of nutritional therapy was performed in 129 subjects. The fulfilment of caloric requirement considering the HB, MsJ and ESPEN formula was 66%, 66.7% and 62.5%, respectively. Two clinical centres managed to provide 70% or more of daily caloric requirements. According to the ESPEN formula, the implementation of the protein target was 70%; however, one of the investigated units provided a median of 157% of the protein demand. The nutritional management varied in the preferred route of nutrition administration. Neither method nor grade of nutrition supply influenced biochemical parameters on the 8th day of ICU stay.

Conclusions:
Significant differences in nutritional treatment of critically ill COVID-19 patients in Polish ICUs were noted, which underlines the importance of setting up clear guidelines regarding this issue.

keywords:

intensive care, mechanical ventilation, prone position, COVID-19, SARS-CoV-2, nutrition
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