Impact of the Nutritional Status on Clinical Outcomes of Patients with Coronavirus Disease Undergoing Cancer Treatment

被引：2

作者：

Crisostomo, Rebeca Prado ^{[1
]}

Silva, Ana Carolina Leao ^{[1
]}

Murahara, Erika Yuri Hirose ^{[1
]}

Roberto, Thais Giovaninni ^{[1
]}

Pescuma, Janilene Medeiros da Silva ^{[1
]}

Custodio, Amanda Guimaraes Castro ^{[1
]}

Rodrigues, Ana Lucia Chalhoub Chediac ^{[1
]}

Severine, Ariane Nadolskis ^{[1
]}

Ortega, Taina Teixeira ^{[1
]}

机构：

[1] Syrian Lebanese Hosp, Sao Paulo, Brazil

来源：

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL | 2023年 / 75卷 / 02期

关键词：

COVID-19; MORTALITY;

D O I：

10.1080/01635581.2022.2139395

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

Coronavirus disease (COVID-19) is a critical and potentially fatal condition. The nutritional status affects the evolution and clinical outcome throughout the disease course among factors influencing the patient prognosis. In patients with cancer, the Patient-Generated Subjective Global Assessment (PG-SGA) is the preferred instrument for assessing the nutritional status. The aim of this retrospective cross-sectional study was to evaluate the impact of the nutritional status on the clinical outcome of patients with COVID-19 undergoing cancer treatment. We enrolled 52 patients with cancer under outpatient follow-up who had been diagnosed with COVID-19 during the cancer treatment course. The PG-SGA instrument revealed age (p = 0.045) and nutritional status (p = 0.042) before infection as the main risk factors of death from COVID-19. In addition, the risk of mortality due to COVID-19 increased with the degree of malnutrition. Twelve (23.1%) of the 52 patients showed no negative effects related to COVID-19, and age below 65 years was considered to be a protective factor.

引用

页码：582 / 590

页数：9

共 44 条

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