Critical Care and Shock

Albumin is a prognostic marker for COVID-19 infection

Since the first reported coronavirus disease 19 (COVID-19) case in Wuhan on December 31, 2019, more than 2 years is still going on. Outbreaks have occurred several times, resulting in increased morbidity and mortality. Various things and new findings for diagnosis and therapeutic efforts have been made. However, nutrition management has received less attention than the majority. Maybe because nutrition is not the initial treatment of therapy, nor is it an emergency therapy, it is often considered a level 2 medical treatment. In fact, nutritional management is the basis of the success of therapy. As the saying goes, “the last straw that breaks the camel’s back,” so nutrition is not the “last straw.” Guidelines for nutritional management for COVID-19 patients were published in the editorial of the journal Clinical Nutrition 2020. Based on these recommendations, it is reported that ICU patients in a hospital can generally receive 20 kcal/kg body weight/day in the first 3 days of the treatment.

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