This is confirmed by a study conducted by the Society for Parenteral and Enteral Nutrition in cooperation with NUTRICIA Russia. It turned out that nutritional therapy for patients with COVID-19 reduced the duration of respiratory support by 17.7%, and the duration of hospitalization by 19%.
200 people took part, each of whom was treated in a hospital – they were divided into two equal groups.
Patients of the first group received food from the hospital diet, and after discharge – home meals.
Another hundred people were given two bottles (each 200 ml) of Nutridrink – they received them for 28 days in addition to the stationary diet, and after discharge – to their usual meals at home. One bottle of Nutridrink contains 300 calories and 12 g of protein. The amount of fats and carbohydrates is balanced, due to which the patient gains strength faster and is on the mend.
The anti-inflammatory effect and immunomodulation occur due to the ratio of polyunsaturated fatty acids – omega-3 and omega-6.
As you know, the risk of malnutrition in patients with coronavirus infection occurs when a decrease in appetite does not allow maintaining a healthy diet. Due to nausea, loss of taste, odors, diarrhea or other symptoms, the patient has a decrease in the amount of food consumed, essential vitamins and minerals. From this, the sick person loses strength, body weight, and all this slows down the rehabilitation process. In this case, support of the patient with specialized nutrition is necessary.
Examining the results of one hundred people who took Nutridrink (200 ml), the experts came to the following conclusions:
● The patient’s hand strength at discharge (compared to the previous measurement) increased significantly. This is a very good indicator of rehabilitation potential;
● According to the quality of life questionnaire, the physical health of the patients has improved compared to their initial results;
● The terms of respiratory support for patients during treatment were reduced by 1.4 days (17.7%);
● The duration of hospitalization also decreased – by 3.3 days (19%);
The President of the National Association for the Organization of Clinical Nutrition and Metabolism (RSPEN), Professor S.V. Sviridov considers it necessary to include nutritional support not only in the recommendations, but also in the standards for the management of coronavirus patients at each stage of treatment. That is, both in the hospital and at home.
Today, nutritional support is included in the list of recommendations of the Ministry of Health for the management of patients with COVID-19. It notes the need for dietary adjustments in older people if the patient is at risk of malnutrition. Diet correction involves the use of oral enteral nutrition products.