%0 Journal Article
%T Effect of Adopting Low Calories on Patients' Vital Signs in The Nutritional Support of Critically Ill Patients in the ICU: A Systematic Review and Network Meta-Analysis.
%A Jiang Q
%A Duan L
%J Altern Ther Health Med
%V 30
%N 3
%D 2024 Mar 27
%M 37883757
%F 1.804
%X <B>UNASSIGNED: </B>Feeding critically ill persons in Intensive Care Units (ICUs) is challenging as the nutritional substances pose severe health outcomes or can improve their well-being and length of stay (LOS) in the hospital. Our main objective is to investigate the effects of adopting low caloric intake among patients with vital signs in the nutritional support of critically ill patients in ICUs, focusing on reducing mortality rates and length of stay (LOS) in hospitals.<BR><B>UNASSIGNED: </B>The initial literature search was performed in PubMed, the Cochrane Library of Trials, and MEDLINE. The network meta-analysis was performed per the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). Two independent reviewers were assigned data selection and extraction roles. Our study mainly included randomised controlled trials (RCTs) whose titles and abstracts were screened, after which duplicates were excluded. The remaining eligible studies were subjected to full-text analysis to identify data related to the topic of the present study. Analyses were performed using the Cochrane Risk of Bias tool, R software and MS Excel.<BR><B>UNASSIGNED: </B>Twenty-two studies (involving 9 539 participants) met the inclusion criteria and were subjected to the network meta-analysis. In mortality rates, the greatest rank observed corresponded to a reduction of 71%. The regression of the effects of low caloric intake explained a 5.29% variation in LOS. A weak positive correlation was found between LOS and low caloric intake among critically ill patients in ICUs. Thus, Low caloric intake decreased mortality rates and lowered LOS.<BR><B>UNASSIGNED: </B>Our study found that low caloric intake reduces mortality rate and hospital LOS among critically ill patients. Secondary outcomes include nosocomial infection, clinical outcomes, functions, digestive infections, improved quality of life, resulting survival rates, ventilator days, bacteremia, blood glucose levels, diarrhoea, and tube replacement. Our findings have clinical implications for clinicians in the ICU, who should consider developing individualised nutritional plans for critically ill patients. Moreover, regular monitoring of nutritional intake and response is crucial. Healthcare providers should closely monitor patients' nutritional status, vital signs, and clinical outcomes.