Parâmetros nutricionais e desfechos clínicos de pacientes admitidos com COVID-19 em um hospital universitário
Palavras-chave:
COVID-19, Avaliação nutricional, Estado nutricionalResumo
Objetivo
Avaliar a relação dos parâmetros nutricionais e fatores clínicos com o desfecho dos pacientes diagnosticados com COVID-19.
Método
Trata-se de um estudo longitudinal prospectivo envolvendo pacientes com infecção por COVID-19 internados em um Hospital Universitário de Pernambuco. A amostra foi constituída por indivíduos com idade ≥20 anos que tiveram resultado positivo para infecção por COVID-19. O risco nutricional foi avaliado por meio de triagem recomendada para este grupo e o estado nutricional por meio do Índice de Massa Corpórea. As variáveis demográficas e clínicas foram transcritas dos prontuários.
Resultados
Houve predomínio de pacientes adultos entre 20 e 59 anos (95% IC: 64,6-76,0) internados, o risco nutricional foi observado em 91,6% e o excesso de peso em 58,9% dos pacientes. A idade >60 anos (p=0,03), a presença de câncer e aporte nutricional inadequado (p<0,001) foram fatores de risco independente para morte hospitalar. Observouse também que apenas a hipertensão arterial (OR 2,34, 95% IC 1,32-4,13, p=0,003) e o excesso de peso (OR 1,84, 95% IC 1,05-3,21, p=0,032) foram considerados fatores de risco independentes para a internação do paciente na Unidade de Terapia Intensiva.
Conclusão
Embora o excesso de peso seja um fator de risco para admissão na Unidade de Terapia Intensiva, não foi possível observá-la como um fator para mortalidade, se fazendo necessários estudos para determinar os mecanismos que interferem na associação entre a obesidade e letalidade desses pacientes.
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Copyright (c) 2023 Jéssica Francisca Soares RIBEIRO, Ilma Kruze Grande de ARRUDA, Marília Tokiko Oliveira TOMIYA, Eduarda Silva de Castello BRANCO, Lilian Andrade SOLON, Tauane Alves DUTRA
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