Malnutrition and nutritional therapy in patients with SARS-CoV-2 disease

Pironi, Loris; Sasdelli, Anna Simona; Ravaioli, Federico; Baracco, Bianca; Battaiola, Claudia; Bocedi, Giulia; Brodosi, Lucia; Leoni, Laura; Mari, Giulia Aurora; Musio, Alessandra

Rationale The prevalence of malnutrition and the provided nutritional therapy were evaluated in all the patients with SARS-CoV-2 infection (COVID-19) hospitalized in a 3rd level hospital in Italy. Methods A one-day audit was carried out recording: age, measured or estimated body weight (BW) and height, body mass index (BMI,Kg/m2), 30-day weight loss (WL), comorbidities, serum albumin and C-reactive protein (CRP: nv<0.5 mg/dL), hospital diet (HD) intake, oral nutritional supplements (ONS), enteral (EN) and parenteral nutrition (PN). Modified NRS-2002 tool and GLIM criteria were used for nutritional risk screening and for the diagnosis of malnutrition, respectively. Results A total of 268 patients was evaluated; intermediate care units (IMCUs,61%), sub-intensive care units (SICUs,8%), intensive care units (ICUs,17%) and rehabilitation units (RUs,14%): BMI: <18.5, 9% (higher in RUs, p=0.008) and ≥30, 13% (higher in ICUs,p=0.012); WL≥5%, 52% (higher in ICUs and RUs,p=0.001); CRP >0.5: 78% (higher in ICUs and lower in RUs,p<0.001);Nutritional risk and malnutrition were present in 77% (higher in ICUs and RUs,p<0.001) and 50% (higher in ICUs,p=0.0792) of the patients, respectively. HD intake ≤50%, 39% (higher in IMCUs and ICUs,p<0.001); ONS, EN and PN were prescribed to 6%, 13% and 5%, respectively. Median energy and protein intake/kg BW were 25 kcal and 1.1 g (both lower in ICUs,p<0.05) respectively. Conclusions Almost all the patients were at nutritional risk, and one-half of them was malnourished. The frequency of nutritional risk, malnutrition, disease/inflammation burden and decrease intake of HD differed among the intensity of care settings, where the patients were managed according to the severity of the disease. The patient energy and protein intake were at the lowest limit or below the recommended amounts, indicating the need for actions to improve the nutritional care practice.