Outcomes of NUTRIC and mNUTRIC Scores on Critically Ill COVID Patients: A Prospective Observational Cohort Study

A BSTRACT Background: Nutritional risk in patients with coronavirus disease (COVID-19) admitted in intensive care units (ICU) is less researched. We planned a prospective trial to determine the utility of Nutritional risk in the Critically ill (NUTRIC) and modified NUTRIC (mNUTRIC) scores in such cases. Materials and Methods: Patient characteristics and data at admission of all 199 COVID-19 cases admitted to ICU were collected. Patients were divided into high- and low-risk nutrition groups using NUTRIC and mNUTRIC scores. These groups were compared in terms of 28-day ICU mortality, length of stay, calorie and protein intake, duration of ventilation, oxygen therapy, and problems of nutrition. Results: When compared to low nutritional risk group, the high nutritional risk group (NUTRIC score ≥6) had higher mortality at 28 and 90 days ( P < 0.001). High nutritional risk of mNUTRIC score (≥5) also had greater mortality at 28 and 90 days ( P < 0.001) than the low-risk group. The high nutritional risk group had shorter hospital and ICU stays and needed more days of mechanical ventilation, according to both scores ( P < 0.001). Patients in the high nutrition risk category also had more incidence of myocardial infarction, adult respiratory distress syndrome, renal replacement requirement, and vasopressor use. The sensitivity and specificity of NUTRIC score were 75 and 86.5%, respectively, as compared to 82.5 and 79% of mNUTRIC. Conclusion: The mortality at 28 and 90 days was greater in COVID-19 patients with high nutritional risk as measured by NUTRIC and mNUTRIC scores with both the scores performing equally well.