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?:abstract
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Rationale: COVID-19 is a rapidly evolving pandemic with many critically ill patients and no proven treatments except supportive care Further, cytokine storm and hyperinflammatory state appears to be an emerging component of severe COVID-19 illness There are few data about nutritional therapy interventions for COVID-19 critically ill patients Methods: This study included a retrospective, single-center case series of 51 consecutively critically ill patients who received enteral feeding with confirmed COVID-19 at Hospital Israelita Albert Einstein in São Paulo, Brazil We collected and analyzed demographic, nutritional parameters, and nutritional therapy data We expressed the measurement data as mean ± standard deviation Results: Of the 51 critically ill patients with COVID-19, the mean age was 66 years old (SD ± 14) and 37 (73%) were men;34 (66 %) are overweight or obese It was observed a mean of 1 2g/Kg (SD ± 0 3) actual body weight protein delivered and mean of 21 3 Kcal/Kg (SD ± 4 2) actual body weight calories delivered Despite a good tolerance to enteral nutritional therapy, 22% had diarrhea and 20% vomiting The length of stay in the ICU was 18 (SD ± 11) days on average and 14 (27%) died Conclusion: Nutritional therapy in covid-19 patients is still a new topic Apparently, patients have good tolerance to enteral nutrition and it is possible to achieve nutritional goals Disclosure of Interest: None declared
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