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
Affiliations
Ronan Thibault
Unité de Nutrition, CHU Rennes
Philippe Seguin
INRAE, INSERM, Nutrition Métabolismes et Cancer, NuMeCan, Univ Rennes
Fabienne Tamion
Service de Réanimation Médicale, Normandie Univ, UNIROUEN, U1096, CHU de Rouen
Claude Pichard
Unité de Nutrition, Hôpitaux universitaires de Genève
Pierre Singer
Department of General Intensive Care and Institute for Nutrition Research, Rabin Medical Center, Beilinson Hospital, Sackler School of Medicine, Tel Aviv University
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.
