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Revista Médica del Uruguay

versión impresa ISSN 0303-3295versión On-line ISSN 1688-0390

Resumen

MOREIRA, Eduardo; OLANO, Estela  y  MANZANARES, William. Nutritional therapy in critically ill patients with COVID-19. A case review. Rev. Méd. Urug. [online]. 2020, vol.36, n.4, pp.102-130.  Epub 01-Dic-2020. ISSN 0303-3295.  http://dx.doi.org/10.29193/rmu.36.4.6.

Introduction:

acute respiratory distress syndrome and multiple organ dysfunction, which determine admission to the ICU, are a significant cause of morbimortality in patients with COVID-19. The patients with the worst clinical outcome, including a shorter survival in the ICU, are those with multiple comorbilities, different immunocompromised states, older adults and individuals with a history of malnutrition or suffering from malnutrition secondary to a critical illness. The nutritional impact of the critical illness on the striated appearance of skeletal muscle fibers may be exacerbated in some critically ill patients who are infected with SARS-CoV-2 and need to be admitted to the ICU.

Objective:

this article aims to provide useful practical guidelines for clinicians based on updated clinical evidence and considering a few key characteristics that are specific to severe infection caused by SARS-Cov-2.

Method:

we conducted a thorough review of the scientific literature published until April 2020 in English and Spanish.

Conclusions:

the COVID-19 pandemic causes an unprecedented challenge in the ICU since up until today, no preventive measures have been proved successful to avoid evolution to critical illness and the therapies available for this stage of the disease are supported by quality clinical evidence. Within this complex framework we may trust that the measures that contribute to strengthening the immune system and ICU life-support therapies (including nutritional therapy) constitute essential tools to fight against severe infections caused by SARS-Cov-2. However, further studies are needed in the ICU scenario for specific recommendations to be made.

Palabras clave : Critical care; Coronavirus; Intensive care units; Nutritional support; COVID-19; Coronavirus infections.

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