ESPEN guideline on clinical nutrition in the intensive care unit.
By P. Singer, A. Blaser, M. Berger, W. Alhazzani, P. Calder, M. Casaer, M. Hiesmayr, K. Mayer, J. Montejo, C. Pichard and 5 more. Clinical Nutrition, 2019
2,228 citations recorded by the source corpus.
Following the new ESPEN Standard Operating Procedures, the previous guidelines to provide best medical nutritional therapy to critically ill patients have been updated. These guidelines define who are the patients at risk, how to assess nutritional status of an ICU patient, how to define the amount of energy to provide, the route to choose and how to adapt according to various clinical conditions. When to start and how to progress in the administration of adequate provision of nutrients is also described. The best determination of amount and nature of carbohydrates, fat and protein are suggested. Special attention is given to glutamine and omega-3 fatty acids. Particular conditions frequently observed in intensive care such as patients with dysphagia, frail patients, multiple trauma patients, abdominal surgery, sepsis, and obesity are discussed to guide the practitioner toward the best evidence based therapy. Monitoring of this nutritional therapy is discussed in a separate document.
Subfields: Nutrition and Dietetics, Physiology, Pulmonary and Respiratory Medicine
View Paper: https://www.semanticscholar.org/paper/187d9afa33fa8d29e5aa6271841653bdcd8ad51f
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Citations in the corpus
- ESPEN practical guideline: Clinical nutrition in surgery. (2021, methodology): “While the ASPEN guidelines 2009 recommend seven days of PN [64], it is the opinion of the working”
- ESPEN expert statements and practical guidance for nutritional management of individuals with SARS-CoV-2 infection (2020, positive): “ICU stays, and particularly their longer duration, are per se well-documented causes of malnutrition, with loss of skeletal muscle mass and function which in turn may lead to poor quality of life, disability and morbidities long after ICU discharge [6].”