Efecto del riesgo nutricional medido a través del NUTRIC Score modificado en la mortalidad de pacientes con COVID-19 admitidos en UCI
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Date
2024
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Universidad Nacional de Trujillo
Abstract
El estado nutricional de los pacientes críticamente enfermos está asociado a mayor tasa de morbimortalidad, por ello es relevante la identificación precoz de aquellos con alto riesgo nutricional para procurar el inicio oportuno de un soporte nutricional agresivo que disminuya la mortalidad por COVID-19 en UCI. Objetivo: Determinar el efecto del riesgo nutricional medido a través del mNUTRIC Score en la mortalidad de pacientes con COVID- 19 admitidos en UCI del HRDT. Materiales y método: Cohorte retrospectiva de pacientes con COVID-19 admitidos en UCI del HRDT 2020 – 2022. Se evaluó el riesgo nutricional por mNUTRIC Score y se utilizó la prueba de Chi cuadrado de Pearson y Odds ratio para analizar la asociación entre el riesgo nutricional y la mortalidad a los 28 días. Resultados: Se incluyeron 180 pacientes. Según el mNUTRIC Score el 28,3% y el 71,4% tenían alto y bajo riesgo nutricional respectivamente. El alto riesgo nutricional se asoció con una mayor mortalidad (OR: 2,12, IC del 95 %, 1.10 – 4,10). Conclusión: El mNUTRIC Score con puntaje alto se asocia a la mortalidad.
Abstract Nutritional status of critically ill patients is associated with a higher rate of morbidity and mortality. Therefore, it’s important to early identify those with high nutritional risk to ensure the timely initiation of aggressive nutritional support that decreases mortality in patients with COVID-19, in ICU. Objective: To determine the effect of nutritional risk measured through the mNUTRIC Score on the mortality in patients with COVID-19 admitted to the HRDT ICU. Materials and method: Retrospective cohort of patients with COVID-19 admitted to the ICU of the HRDT 2020 – 2022. Nutritional risk was evaluated by mNUTRIC Score and Pearson's Chi square test and Odds ratio were used to analyze the association between nutritional risk and mortality at 28 days. Results: 180 patients were included. According to the mNUTRIC Score, 28.3% and 71.4% had high and low nutritional risk respectively. High nutritional risk was associated with higher mortality (OR: 2.12, 95% CI, 1.10 – 4.10). Conclusion: mNUTRIC Score with a high score is associated with mortality.
Abstract Nutritional status of critically ill patients is associated with a higher rate of morbidity and mortality. Therefore, it’s important to early identify those with high nutritional risk to ensure the timely initiation of aggressive nutritional support that decreases mortality in patients with COVID-19, in ICU. Objective: To determine the effect of nutritional risk measured through the mNUTRIC Score on the mortality in patients with COVID-19 admitted to the HRDT ICU. Materials and method: Retrospective cohort of patients with COVID-19 admitted to the ICU of the HRDT 2020 – 2022. Nutritional risk was evaluated by mNUTRIC Score and Pearson's Chi square test and Odds ratio were used to analyze the association between nutritional risk and mortality at 28 days. Results: 180 patients were included. According to the mNUTRIC Score, 28.3% and 71.4% had high and low nutritional risk respectively. High nutritional risk was associated with higher mortality (OR: 2.12, 95% CI, 1.10 – 4.10). Conclusion: mNUTRIC Score with a high score is associated with mortality.
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Keywords
Paciente crítico, Riesgo Nutricional, Mortalidad, COVID-19