Influence of nutritional status on clinical outcomes among hospitalized patients with COVID-19

Background and aims: Several factors that worsen the prognosis of the new coronavirus SARS-CoV-2 have been identified, such as obesity or diabetes. However, despite that nutrition may change in a lockdown situation, little is known about the influence of malnutrition among subjects hospitalized due to COVID-19. Our study aimed to assess whether the presence of malnutrition among patients admitted due to COVID-19 had any impact on clinical outcomes compared with patients with the same condition but well nourished. Methods: 75 patients admitted to hospital due to COVID-19 were analyzed cross-sectionally. Subjective Global Assessment (SGA) was completed by phone interview. Clinical parameters included were extracted from the electronic medical record. Results: According to the SGA, 27 admitted due to a COVID-19 infection had malnutrition. Patients not well nourished were older than patients with a SGA grade A (65 +/- 14.1 vs 49 +/- 15.1 years; p < 0.0001). Length of hospital stay among poorly nourished patients was significantly higher (18.4 +/- 15.6 vs 8.5 +/- 7.7 days; p = 0.001). Mortality rates and admission to ICU were greater among subjects with any degree of malnutrition compared with well-nourished patients (7.4% vs 0%; p = 0.05 and 44.4% vs 6.3%; p < 0.0001). CRP (120.9 +/- 106.2 vs 60.8 +/- 62.9 mg/l; p = 0.03), D-dimer (1516.9 +/- 1466.9 vs 461.1 +/- 353.7 ng/mL; p < 0.0001) and ferritin (847.8 +/- 741.1 vs 617.8 +/- 598.7mcg/l; p = 0.03) were higher in the group with malnutrition. Haemoglobin (11.6 +/- 2.1 vs 13.6 +/- 1.5 g/dl; p < 0.0001) and albumin 3.2 +/- 0.7 vs 4.1 +/- 0.5 g/dl; p < 0.0001) were lower in patients with any degree of malnutrition. Conclusions: The presence of a poor nutritional status is related to a longer stay in hospital, a greater admission in the ICU and a higher mortality. (C) 2021 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.