Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Optimal Nutritional Factors Influencing the Duration of Mechanical Ventilation among Critically ill Adults in the Intensive Care Unit

Version 1 : Received: 10 April 2021 / Approved: 13 April 2021 / Online: 13 April 2021 (09:17:05 CEST)
Version 2 : Received: 10 June 2021 / Approved: 10 June 2021 / Online: 10 June 2021 (14:21:06 CEST)

A peer-reviewed article of this Preprint also exists.

Koontalay A, Suksatan W, Sadang JM, Prabsangob K. Optimal Nutritional Factors Influencing the Duration of Mechanical Ventilation Among Adult Patients with Critical Illnesses in an Intensive Care Unit. J Multidiscip Healthc. 2021;14:1385-1393 https://doi.org/10.2147/JMDH.S319553 Koontalay A, Suksatan W, Sadang JM, Prabsangob K. Optimal Nutritional Factors Influencing the Duration of Mechanical Ventilation Among Adult Patients with Critical Illnesses in an Intensive Care Unit. J Multidiscip Healthc. 2021;14:1385-1393 https://doi.org/10.2147/JMDH.S319553

Journal reference: Journal of Multidisciplinary Healthcare 2021, 14
DOI: 10.2147/JMDH.S319553

Abstract

Background: Malnutrition is associated with a complication problem affecting critically ill patients throughout the trajectory of their illness and which may increase the duration of hospitalization and mechanical ventilation and mortality. To explore nutritional factors impact on the duration of mechanical ventilation in critically ill patients. Methods: In this single-center, prospective observational study in a critical care unit. The sample of the study consisting of a total of 100 critically ill patients who were included in the regression analyzed by purposive sampling, performed to address the research objectives. The data were collected for each patient who participated in the study for 2 consecutive days with SGA, Dyspnea assessment form, APACHE II, and time to initial EN on the 24 hours of hospital admitted and the daily calories target requirement on the seven days. Results: At the end of monitoring, the nutrition status, time to initial EN, and calories, target requirements were moderate positive statistically significant related to the duration of mechanical ventilation (R = 0.54, R = 0.30, R= 0.40, p < 0.05). However, age, the severity of illness, and dyspnea scales were not related to the duration of mechanical ventilation (p> 0.05). Therefore, nutrition status and calory target requirements could be a predictor of the duration of mechanical ventilation. The predictive power was 28.0 percent of variance (R2 = 0.28, p< 0.01). Conclusion: The finding supports which assessment of the nutritional status and calory target requirement within 7 days revealed with reducing the duration of mechanical ventilation in critically ill patients.

Subject Areas

cohort study; critical care; enteral feeding; mechanical ventilation; nutritional status

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