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
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
