Nutrition of the COVID-19 patient in the intensive care unit (ICU): A practical guidance

Ronan Thibault; Philippe Seguin; Fabienne Tamion; Claude Pichard; Pierre Singer

doi:10.1186/s13054-020-03159-z

Nutrition of the COVID-19 patient in the intensive care unit (ICU): A practical guidance

Ronan Thibault^*, Philippe Seguin, Fabienne Tamion, Claude Pichard, Pierre Singer

^*Corresponding author for this work

Clinical Departments

Research output: Contribution to journal › Review article › peer-review

116 Scopus citations

Abstract

Five to 10% of the coronavirus SARS-CoV-2-infected patients, i.e., with new coronavirus disease 2019 (COVID-19), are presenting with an acute respiratory distress syndrome (ARDS) requiring urgent respiratory and hemodynamic support in the intensive care unit (ICU). However, nutrition is an important element of care. The nutritional assessment and the early nutritional care management of COVID-19 patients must be integrated into the overall therapeutic strategy. The international recommendations on nutrition in the ICU should be followed. Some specific issues about the nutrition of the COVID-19 patients in the ICU should be emphasized. We propose a flow chart and ten key issues for optimizing the nutrition management of COVID-19 patients in the ICU.

Original language	English
Article number	447
Journal	Critical Care
Volume	24
Issue number	1
DOIs	https://doi.org/10.1186/s13054-020-03159-z
State	Published - 19 Jul 2020

Funding

Funders	Funder number
Fresenius Kabi
Nestle Medical Nutrition
Nutricia – Numico
Solvay
Pfizer
Novartis
Shire

Keywords

Critical illness
Energy target
Enteral nutrition
Malnutrition
Protein target
SARS-Cov2 virus
Supplemental parenteral nutrition

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1186/s13054-020-03159-z

Cite this

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abstract = "Five to 10\% of the coronavirus SARS-CoV-2-infected patients, i.e., with new coronavirus disease 2019 (COVID-19), are presenting with an acute respiratory distress syndrome (ARDS) requiring urgent respiratory and hemodynamic support in the intensive care unit (ICU). However, nutrition is an important element of care. The nutritional assessment and the early nutritional care management of COVID-19 patients must be integrated into the overall therapeutic strategy. The international recommendations on nutrition in the ICU should be followed. Some specific issues about the nutrition of the COVID-19 patients in the ICU should be emphasized. We propose a flow chart and ten key issues for optimizing the nutrition management of COVID-19 patients in the ICU.",

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Nutrition of the COVID-19 patient in the intensive care unit (ICU): A practical guidance

Abstract

Funding

Keywords

UN SDGs

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