Nutritional changes in patients undergoing hemodialysis who develop COVID-19
Abstract Background Coronavirus disease 2019 (COVID-19) is known to deteriorate nutrition in the general population. However, the influence of COVID-19 on the nutritional status of patients undergoing maintenance hemodialysis remains unclear. Methods A retrospective study was conducted in a hospital...
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| Language: | English |
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BMC
2025-01-01
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| Series: | Renal Replacement Therapy |
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| Online Access: | https://doi.org/10.1186/s41100-024-00600-9 |
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| author | Kou Kitabayashi Suguru Yamamoto Shin Goto |
| author_facet | Kou Kitabayashi Suguru Yamamoto Shin Goto |
| author_sort | Kou Kitabayashi |
| collection | DOAJ |
| description | Abstract Background Coronavirus disease 2019 (COVID-19) is known to deteriorate nutrition in the general population. However, the influence of COVID-19 on the nutritional status of patients undergoing maintenance hemodialysis remains unclear. Methods A retrospective study was conducted in a hospital that had an outbreak of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. COVID-19 was diagnosed using an antigen test, and the subjects were divided into COVID-19 and control groups. Data on body mass index, biochemistry measurements, geriatric nutritional risk index (GNRI), functional oral intake scale, and nutritional intake were collected from medical records. A generalized linear mixed model was used to analyze the interaction of time × group for these parameters between the two groups. Results The study included 28 participants, 16 of whom belonged to the COVID-19 group. There were no significant differences in baseline characteristics, except for serum creatinine level, among the groups. In the COVID-19 group, 63% exhibited anorexia and 50% experienced vomiting/nausea. Nutritional support or dietary consultations were provided to nine patients. Significant declines were observed in serum albumin level, total iron binding capacity, energy intake, and GNRI in the COVID-19 group, and these nutritional parameters recovered within 1 month following the resolution of the infection. Conclusions COVID-19 deteriorated nutritional status in patients undergoing hemodialysis. More proactive nutritional support may help maintain the nutritional status of patients undergoing hemodialysis during COVID-19 infection and could lead to a better prognosis. |
| format | Article |
| id | doaj-art-b416c9012f1749c087684e8d4c8a84e2 |
| institution | Kabale University |
| issn | 2059-1381 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | BMC |
| record_format | Article |
| series | Renal Replacement Therapy |
| spelling | doaj-art-b416c9012f1749c087684e8d4c8a84e22025-01-12T12:40:37ZengBMCRenal Replacement Therapy2059-13812025-01-0111111010.1186/s41100-024-00600-9Nutritional changes in patients undergoing hemodialysis who develop COVID-19Kou Kitabayashi0Suguru Yamamoto1Shin Goto2Division of Clinical Nephrology and Rheumatology, Niigata University Graduate School of Medical and Dental SciencesDivision of Clinical Nephrology and Rheumatology, Niigata University Graduate School of Medical and Dental SciencesDivision of Clinical Nephrology and Rheumatology, Niigata University Graduate School of Medical and Dental SciencesAbstract Background Coronavirus disease 2019 (COVID-19) is known to deteriorate nutrition in the general population. However, the influence of COVID-19 on the nutritional status of patients undergoing maintenance hemodialysis remains unclear. Methods A retrospective study was conducted in a hospital that had an outbreak of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. COVID-19 was diagnosed using an antigen test, and the subjects were divided into COVID-19 and control groups. Data on body mass index, biochemistry measurements, geriatric nutritional risk index (GNRI), functional oral intake scale, and nutritional intake were collected from medical records. A generalized linear mixed model was used to analyze the interaction of time × group for these parameters between the two groups. Results The study included 28 participants, 16 of whom belonged to the COVID-19 group. There were no significant differences in baseline characteristics, except for serum creatinine level, among the groups. In the COVID-19 group, 63% exhibited anorexia and 50% experienced vomiting/nausea. Nutritional support or dietary consultations were provided to nine patients. Significant declines were observed in serum albumin level, total iron binding capacity, energy intake, and GNRI in the COVID-19 group, and these nutritional parameters recovered within 1 month following the resolution of the infection. Conclusions COVID-19 deteriorated nutritional status in patients undergoing hemodialysis. More proactive nutritional support may help maintain the nutritional status of patients undergoing hemodialysis during COVID-19 infection and could lead to a better prognosis.https://doi.org/10.1186/s41100-024-00600-9SARS-CoV-2COVID-19Nutritional statusHemodialysisEnd-stage kidney disease |
| spellingShingle | Kou Kitabayashi Suguru Yamamoto Shin Goto Nutritional changes in patients undergoing hemodialysis who develop COVID-19 Renal Replacement Therapy SARS-CoV-2 COVID-19 Nutritional status Hemodialysis End-stage kidney disease |
| title | Nutritional changes in patients undergoing hemodialysis who develop COVID-19 |
| title_full | Nutritional changes in patients undergoing hemodialysis who develop COVID-19 |
| title_fullStr | Nutritional changes in patients undergoing hemodialysis who develop COVID-19 |
| title_full_unstemmed | Nutritional changes in patients undergoing hemodialysis who develop COVID-19 |
| title_short | Nutritional changes in patients undergoing hemodialysis who develop COVID-19 |
| title_sort | nutritional changes in patients undergoing hemodialysis who develop covid 19 |
| topic | SARS-CoV-2 COVID-19 Nutritional status Hemodialysis End-stage kidney disease |
| url | https://doi.org/10.1186/s41100-024-00600-9 |
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