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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/65046

    Título
    The nutritional status of the elderly patient infected with COVID-19: the forgotten risk factor?
    Autor
    Abadia Otero, JesicaAutoridad UVA Orcid
    Briongos Figuero, Laisa SocorroAutoridad UVA Orcid
    Gabella Martín, MiriamAutoridad UVA Orcid
    Usátegui Martín, IciarAutoridad UVA
    Cubero Morais, Pablo
    Cuéllar Olmedo, Luis ÁngelAutoridad UVA
    Inglada Galiana, LuisAutoridad UVA
    Dueñas Gutiérrez, Carlos JesúsAutoridad UVA
    Carretero Gómez, Juana
    MiRamóntes González, José PabloAutoridad UVA Orcid
    Corral Gudino, LuisAutoridad UVA
    Año del Documento
    2021
    Editorial
    Taylor and Francis
    Descripción
    Producción Científica
    Documento Fuente
    Current Medical Research and Opinion
    Resumen
    Background: Since the first cases of COVID-19 were reported in Wuhan, the nutritional status of individuals infected with the virus has not been included in the risk profiles prepared. However, nutritional status, along with other factors, is decisive in the evolution of patients with other infectious diseases. The nutritional status of individuals is considered an indicator of health status. Furthermore, optimal nutritional status transcends the individual, and poor diet in a population can be considered a group risk factor. Evidence exists on the influence that diet has on the immune system and susceptibility to disease. Objective: To evaluate the nutritional status of patients older than 65 years who were admitted due to COVID-19 and how this has influenced the evolution of patients. Design: This prospective and observational study was performed in patients with COVID-19 infection confirmed by real-time polymerase chain reaction. Data were collected from the first 24 h of admission. All patients admitted during one month to the wards assigned to COVID-19 infection were included. Results: A total of 83 patients were studied. The statistical study of mortality showed associations with age (p = .005), living in a nursing home (p = .022), a high Charlson Comorbidity Index (p = .039), hypertension (p = .032), comorbidities of dementia (p = .019) and cerebral vascular disease (p = .041), and Barthel Index (p = .010). The analysis of the influence of the nutritional state on mortality revealed a statistical association between malnutrition and mortality in the pooled data analysis (p = .005) and analysis by degrees of malnutrition (p = .27). Conclusions: Malnutrition was a risk factor as powerful as others such as hypertension, age, and different comorbidities. We must evaluate and treat the nutritional status of elderly patients with COVID-19 infection since it directly affects their evolution.
    Materias Unesco
    3205 Medicina Interna
    Palabras Clave
    Nutritional status; elderly; COVID-19; risk factor
    ISSN
    0300-7995
    Revisión por pares
    SI
    DOI
    10.1080/03007995.2021.1882414
    Version del Editor
    https://www.tandfonline.com/doi/full/10.1080/03007995.2021.1882414
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/65046
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
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    • DEP52 - Artículos de revista [181]
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    The nutritional status of the elderly patient infected with COVID 19 the forgotten risk factor.pdf
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