Relationship between nutritional intake and the duration of mechanical ventilation use in critical patients

Abstract

Introduction: The incidence of malnutrition among critically ill patients undergoing treatment in intensive care unit(ICU) ranges from 30-50%. This malnutrition is primarily attributed to hypercatabolism and hypermetabolism, leading to significant reductions in energy and protein levels. Muscle atrophy, particularly in the diaphragm, exacerbates respiratorymuscle fatigue, making breathing difficult and necessitatingprolonged mechanical ventilation. Objectives: This study aims to examine the relationshipbetween energy, protein, carbohydrate, and fat intake and the duration of mechanical ventilation in patients receivingcollaborative clinical nutrition (first group) versus non-collaborative clinical nutrition (second group) Methods: This retrospective cohort study employed ananalytical observational approach and was conducted at theMedical Records section of Wahidin Sudirohusodo Hospital in Makassar. The study included 37 patients who had been onmechanical ventilation for ≥ 8 days and received enteral and parenteral nutrition. The patients were divided into two groups: one receiving collaborative clinical nutrition and theother receiving only enteral nutrition. Data collection involved 24-hour food recall recording, blood tests for routine parameters, and assessment of the duration of mechanicalventilation.Results: The study found significant differences in nutritional intake between the collaborative clinical nutrition (first group) and the non-collaborative clinical nutrition (secondgroup). The collaborative group had higher mean energy (first group 1199.70 vs. second group 848.73), protein (first group 22.38 vs. second group 17.29), and fat (first group 22.62 vs.second group 15.31) intake, while carbohydrate intake was lower in the first group (55.30 vs. second group 63.86). These differences were statistically significant with a p-value < 0.05.This study also found a correlation between nutritional intakeand duration of mechanical ventilation use. There was a negative correlation between energy, protein and fat intake whilecarbohydrate intake had a positive correlation.Conclusions: The study concludes that the collaborative clinical nutrition (first group) had higher nutritional intakecompared to the non-collaborative (second group).

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