Nutrition in critically ill patients with COVID-19: Challenges and special considerations

Clin Nutr. 2020 Jul;39(7):2327-2328. doi: 10.1016/j.clnu.2020.05.007. Epub 2020 May 15.

Authors

Nicole Arkin¹, Kumar Krishnan², Marvin G Chang³, Edward A Bittner¹

Affiliations

¹ Department of Anesthesiology, Critical Care, and Pain Medicine, Massachusetts General Hospital, Harvard Medical School, Boston, MA, USA.
² Division of Gastroenterology, Massachusetts General Hospital, Harvard Medical School, Boston, MA, USA.
³ Department of Anesthesiology, Critical Care, and Pain Medicine, Massachusetts General Hospital, Harvard Medical School, Boston, MA, USA. Electronic address: mgchang@mgh.harvard.edu.

No abstract available

Keywords: COVID-19; ESPEN; Feeding intolerance; Gastric residuals; Gastrointestinal; Nutrition.

Publication types

Letter

MeSH terms

Betacoronavirus
COVID-19
Coronavirus Infections* / complications
Coronavirus Infections* / therapy
Critical Illness*
Enteral Nutrition*
Food Intolerance
Gastrointestinal Diseases / etiology
Gastrointestinal Diseases / therapy
Humans
Nutritional Status
Pandemics*
Pneumonia, Viral* / complications
Pneumonia, Viral* / therapy
Practice Guidelines as Topic
SARS-CoV-2