Nutritional status and morbidity-mortality risk caused by Covid-19 in patients from San Juan de Lurigancho hospital, Lima, 2021
DOI:
https://doi.org/10.18050/RevUCVHACER.v11n2a4Keywords:
Estado nutricional, Morbilidad, Mortalidad, Covid-19Abstract
A life-changing health problem has arisen from the Covid-19 pandemic for the population, but maintaining an adequate nutritional status can reduce the risk of mortality from Sars-Cov2 infection. Objective, to evaluate nutritional status as a factor related to morbi-mortality risk caused by Covid-19 in patients from San Juan de Lurigancho hospital, Lima, 2021. Methodology, This was a non-experimental, retrospective, case-control type research design. 401 medical histories of patients with Covid-19 diagnosis were reviewed, who were attended at the San Juan de Lurigancho Hospital, between January and February 2021, and the Odds Ratio test was used in order to evaluate the risk factor. Results, 60.5% were male, 54.5% was the average age, 42.14% were overweight, 34.16% were obese and 24% had normal nutritional status, 53.1% showed morbidity, diabetes mellitus was found in 63.5% and arterial hypertension in 29.4%. Concerning mortality risk, 13% used mechanical ventilation, 8.7% had a PaFi
index <300 and the average hospital stay was 11.2 days. Conclusion, nutritional status is a risk factor for mortality caused by Covid-19 in patients from San Juan de Lurigancho hospital in Lima, 2021. Inadequate nutritional diagnosis patients have 1.25 times more risk of death as compared to the ones with a normal nutritional status.
Keywords: Nutritional status, morbidity, mortality, Covid-19.
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