The Role of Early Enteral Nutrition in Critically Ill Patients With COVID-19

Nutrition support is a crucial component of managing critically ill patients. This study aimed to evaluate the relationship between early enteral nutrition (EEN) and clinical outcomes of critically ill patients with COVID-19. Data were retrospectively collected and compared between early EN (n: 101) and late EN (n: 34) groups. Patients (99.3%) were at high nutrition risk (NRS-2002 ≥ 3). the EEN group received a significantly higher daily amount of calories (8.7 ± 4.92 vs 3.1 ± 3.29 kcal/kg, P < .001), protein (0.4 ± 0.23 vs 0.1 ± 0.15 g/kg, P < .001), fiber (12.3 ± 6.52 vs 3.8 ± 4.15 g/day, P < .001), water (533.6 [482.19] vs 184.3 [272] mL/day, P < .001). However, nutrition targets were not achieved in all groups and EEN was not associated with improved outcomes.