Nursing Open (Nov 2024)
The incidence and risk factors of gastrointestinal dysfunction during enteral nutrition in mechanically ventilated critically ill patients
Abstract
Abstract Aim To assess the occurrence and risk factors of gastrointestinal (GI) dysfunction during enteral nutrition (EN) in critically ill patients supported with mechanical ventilation. Design Prospective observational study. Methods Totally 252 patients admitted at a mixed medical‐surgical ICU were enrolled. GI symptoms and the potential risk variables were recorded during the first 14 days of EN. Results The incidence of GI dysfunction was 65.5%, and the incidence of diarrhoea, constipation, abdominal distension, and upper GI intolerance was 28.2%, 18.3%, 6.7% and 12.3%, respectively. The median onset days of constipation, diarrhoea, abdominal distension and UDI was 3, 5, 5 and 6 days, respectively. Multivariable Cox regression analysis showed a significant relationship between GI dysfunction and age (HR = 2.321, 95% CI: 1.024–5.264, p = 0.004), APACHE‐II score at ICU admission (HR = 7.523, 95% CI: 4.734–12.592, p = 0.018), serum albumin level (HR = 0.594, 95% CI: 0.218–0.889, p = 0.041), multidrug‐resistant bacteria‐positive culture (HR = 6.924, 95% CI: 4.612–10.276, p<0.001), negative fluid balance (HR = 0.725, 95% CI: 0.473–0.926, p = 0.037), use of vasopressor drugs (HR = 1.642, 95% CI: 1.297–3.178, p<0.001), EN way (HR = 6.312, 95% CI: 5.143–11.836, p<0.001), infusion rate (HR = 1.947, 95% CI: 1.135–3.339, p<0.001), and intra‐abdominal hypertension (HR = 3.864, 95% CI: 2.360–5.839, p<0.001). Conclusion Critically ill patients supported with mechanical ventilation are at a high risk of GI dysfunction. Interventions such as the use of laxatives or prokinetic agents, control of EN infusion rate, and maintaining a normal state of hydration, might be beneficial for the prevention of GI dysfunction in critically ill patients. Patient or Public Contribution No.
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