Nutritional status is closely related to the severity of COVID-19: a multi-center retrospective study

  • Yang Li Department of Infectious Diseases, Taizhou People's Hospital, Taizhou, Jiangsu Province, China
  • Chuanwu Zhu Department of Infectious Diseases, The Affiliated Infectious Diseases Hospital of Soochow University, Suzhou, Jiangsu Province, China
  • Biao Zhang Department of Quality Control Office, Huai'an NO 4 People's Hospital, Huai'an, Jiangsu Province, China
  • Longgen Liu Department of Infectious Diseases, The Third People's Hospital of Changzhou, Jiangsu Province, China
  • Fang Ji Department of Infectious Diseases, Affiliated Hospital of Xuzhou Medical University, Xuzhou, Jiangsu Province, China
  • Yun Zhao Department of Infectious Diseases, The Third People’s Hospital of Yangzhou, Xuzhou, Jiangsu Province, China
  • Juan Cheng Department of Infectious Diseases, Yancheng Second People’s Hospital, Xuzhou, Jiangsu Province, China
  • Huaping Shao Department of Infectious Diseases, The People’s Hospital of Suqian, Jiangsu Province, China
  • Xinying Guan Department of Infectious Diseases, The Affiliated Hospital of Kangda College of Nanjing Medical University,The First People's Hospital of Lianyungang, Jiangsu Province, China
  • Fang Ming Department of Infectious Diseases, Nantong Third People's Hospital, Nantong University, Jiangsu Province, China
  • Chao Wu Department of Infectious Diseases, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, Jiangsu Province, China
  • Zhi Xiang Du Department of Infectious Diseases, Taizhou People's Hospital, Taizhou, Jiangsu Province, China
Keywords: Nutritional status, BMI, ALB, LDH, COVID-19

Abstract

Introduction: Nutritional status has been defined as an individual's health condition. The relationship between the progression of COVID-19 and Nutritional status is still unclear. We analyzed the clinical characteristics of 342 coronavirus disease 2019 (COVID-19) patients, and analyzed the relationship between the progression of COVID-19 and Nutritional status.

Methodology: 342 COVID-19 were enrolled from ten different hospitals in China. The clinical characteristics were collected and analyzed.

Results: The body mass index (BMI) of the mild patients (Group A) was higher than those in severe patients (Group B) and critical patients (Group C); The lactate dehydrogenase (LDH) level of Group A was lower than those of the other two groups; Sex, age, and BMI, was strongly correlated with Clinical classification (CT); Among the laboratory test results, Neutrophil (NEU%), Aspartate aminotransferase (AST), LDH, and blood glucose (BG) were positively correlated with CT; Lymphocyte ( LYM%), Platelet (PLT), Albumin (ALB), and Creatinine (Cr) were negatively correlated with CT. BMI, NEU%, LYM%, ALB, Cr, and PLT are all protective factors that affect CT.

Conclusion: People with poor nutritional status (lower BMI and ALB) have a higher risk of developing severe disease after infection with SARS-CoV-2. In the clinical treatment of COVID-19, individualized nutritional support is very important for the rehabilitation of patients.

Published
2021-04-30
How to Cite
1.
Li Y, Zhu C, Zhang B, Liu L, Ji F, Zhao Y, Cheng J, Shao H, Guan X, Ming F, Wu C, Du ZX (2021) Nutritional status is closely related to the severity of COVID-19: a multi-center retrospective study. J Infect Dev Ctries 15:490-500. doi: 10.3855/jidc.14178
Section
Coronavirus Pandemic