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Universidade de Brasília
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dc.contributor.authorSilva, Clíslian Luzia da-
dc.contributor.authorSousa, Thaís Muniz Montalvao-
dc.contributor.authorSousa Junior, Josimar Barbosa de-
dc.contributor.authorNakano, Eduardo Yoshio-
dc.date.accessioned2022-09-22T20:36:08Z-
dc.date.available2022-09-22T20:36:08Z-
dc.date.issued2022-08-20-
dc.identifier.citationSILVA, Clíslian Luzia da et al. Nutritional factors associated with mortality in hospitalized patients with COVID-19. Clinical Nutrition Open Science, v. 45, p. 17-26, out. 2022. DOI 10.1016/j.nutos.2022.08.001. Disponível em: https://www.sciencedirect.com/science/article/pii/S2667268522000420?via%3Dihub. Acesso em: 22 set. 2022.pt_BR
dc.identifier.urihttps://repositorio.unb.br/handle/10482/44875-
dc.language.isoInglêspt_BR
dc.publisherElsevier Ltd on behalf of European Society for Clinical Nutrition and Metabolismpt_BR
dc.rightsAcesso Abertopt_BR
dc.titleNutritional factors associated with mortality in hospitalized patients with COVID-19pt_BR
dc.typeArtigopt_BR
dc.subject.keywordCovid-19pt_BR
dc.subject.keywordPacientes hospitalizadospt_BR
dc.subject.keywordNutriçãopt_BR
dc.subject.keywordSarcopeniapt_BR
dc.rights.licenseClinical Nutrition Open Science: This is an open access article under the CC BY-NC-ND license. https://www.sciencedirect.com/science/article/pii/S2667268522000420?via%3Dihub. Acesso em: 22 set. 2022.pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.nutos.2022.08.001pt_BR
dc.description.abstract1Background & aims: Malnutrition is a risk factor that can lead to diminished physical and mental function and impaired clinical outcome from diseases. This study was performed to investigate the influence of nutritional characteristics, age and the presence of pre-comorbidities in hospital mortality or medical discharge in a sample of hospitalized patients with COVID-19. Methods: This historical cohort study was conducted in adults and elderly patients with COVID-19 who were admitted to a nursing ward at the University Hospital of Brasilia (Brazil). Data regarding demographics, comorbidities, laboratory parameters, nutritional characteristics (NRS 2002, SARC-F, BMI) and discharge or death were retrospectively extracted from medical records. Differences in each group (in-hospital mortality or discharge) were assessed using unpaired Student's t test for continuous variables, or Pearson Chi-square tests for categorical data. Results: A total of 222 patients with COVID-19 were enrolled in this study. Nutritional risk and sarcopenia risk were higher in patients who died compared to patients who were discharged (3.55 ± 1.30 vs 2.96 ± 1.30; p ¼ 0.005, 6.81 ± 1.84 vs 4.96 ± 2.95; p < 0.001, respectively). BMI, albumin, and total protein were lower in mortality group than in the discharge group (25.10 ± 5.46 vs 27.82 ± 6.76; p ¼ 0.009, 2.81 ± 0.62 vs 3.27 ± 0.53; p < 0.001, 6.08 ± 0.87 vs 6.48 ± 0.86; p ¼ 0.007, respectively). The mean age between groups was also different with a higher age in the mortality group (70.24 ± 16.23) than in the discharge group (60.54 ± 16.57). Conclusions: Uses of validated tools to identify risk for malnutrition and sarcopenia would be beneficial in hospitalized patients with COVID-19 in order to optimize the treatment between them.pt_BR
dc.contributor.emailmailto:clislian@gmail.compt_BR
dc.contributor.emailmailto:thaismunizms@gmail.compt_BR
dc.contributor.emailmailto:j.jr.nutri@gmail.compt_BR
dc.contributor.emailmailto:eynakano@gmail.compt_BR
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