PDF(Pubmed)
Abstract：
BACKGROUND: Appropriate nutritional management in critically ill patients positively impacts prognosis. This study evaluated the effectiveness of a dietitian-led early enteral nutrition protocol in an intensive care unit (ICU).
METHODS: This retrospective analysis of prospectively collected data included patients who stayed in the emergency ICU (EICU) for at least 5 days between April 2021 and May 2022. Patients were divided into control and early support groups based on the implementation of the early enteral nutrition protocol in November 2021.
RESULTS: The time to start enteral nutrition after admission was significantly shorter in the early support group (41.9 h) than in the control group (59.8 h). The early support group (n = 58) also had higher nutritional sufficiency rates than the control group (n = 56) and a lower incidence of diarrhea (10% vs. 37.5%).
CONCLUSIONS: The dietitian-led early nutritional support system effectively reduced the time to enteral nutrition initiation, improved nutritional sufficiency rates, and decreased the incidence of diarrhea in the EICU.
METHODS: This retrospective analysis of prospectively collected data included patients who stayed in the emergency ICU (EICU) for at least 5 days between April 2021 and May 2022. Patients were divided into control and early support groups based on the implementation of the early enteral nutrition protocol in November 2021.
RESULTS: The time to start enteral nutrition after admission was significantly shorter in the early support group (41.9 h) than in the control group (59.8 h). The early support group (n = 58) also had higher nutritional sufficiency rates than the control group (n = 56) and a lower incidence of diarrhea (10% vs. 37.5%).
CONCLUSIONS: The dietitian-led early nutritional support system effectively reduced the time to enteral nutrition initiation, improved nutritional sufficiency rates, and decreased the incidence of diarrhea in the EICU.
摘要：
背景：在危重患者中适当的营养管理对预后有积极影响。这项研究评估了重症监护病房（ICU）中营养师主导的早期肠内营养方案的有效性。
方法：这项前瞻性收集数据的回顾性分析包括2021年4月至2022年5月期间在急诊ICU（EICU）至少停留5天的患者。根据2021年11月实施早期肠内营养方案，将患者分为对照组和早期支持组。
结果：入院后开始肠内营养的时间（41.9h）明显短于对照组（59.8h）。早期支持组（n=58）的营养充足率也高于对照组（n=56），腹泻发生率较低（10％vs.37.5%）。
结论：营养师主导的早期营养支持系统可有效缩短肠内营养启动时间，提高营养充足率，降低了EICU的腹泻发生率。
方法：这项前瞻性收集数据的回顾性分析包括2021年4月至2022年5月期间在急诊ICU（EICU）至少停留5天的患者。根据2021年11月实施早期肠内营养方案，将患者分为对照组和早期支持组。
结果：入院后开始肠内营养的时间（41.9h）明显短于对照组（59.8h）。早期支持组（n=58）的营养充足率也高于对照组（n=56），腹泻发生率较低（10％vs.37.5%）。
结论：营养师主导的早期营养支持系统可有效缩短肠内营养启动时间，提高营养充足率，降低了EICU的腹泻发生率。
