Nutrition Therapy in Critically Ill Patients.

Hong,  Suk Kyung

doi:2015.16.1.11

J Korean Diabetes > Volume 16(1); 2015 > Article

Focused Issue

The Journal of Korean Diabetes 2015;16(1):11-17.
DOI: https://doi.org/10.4093/jkd.2015.16.1.11 Published online March 26, 2015.

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Nutrition Therapy in Critically Ill Patients.

Suk Kyung Hong

Division of Trauma and Surgical Critical Care, Department of Surgery, Asan Medical Center, University of Ulsan College of Medicine, Seoul, Korea. skhong94@amc.seoul.kr

Abstract

Nutrition therapy is challenging in critically ill patients. Critical illness is associated with a state of catabolic stress, in which stress hormones and inflammatory mediators are activated, resulting in proteolysis. Critically ill patients in intensive care units commonly have anorexia or may be unable to feed volitionally by mouth. Therefore, taking care to provide appropriate macronutrients and micronutrients in the form of enteral or parenteral nutrition is necessary. The energy deficit in acutely ill patients contributes to lean-tissue wasting associated with adverse outcomes. In contrast, excessive supply can cause not only metabolic complications but also adverse outcomes. Recently, nutrition therapy has been incorporated into critical care to improve clinical outcome during the acute phase of critical illness. Implementation of a feeding protocol and the involvement of a nutrition support team could lead to more systematic decisions regarding nutrition therapy and greater clinical benefits.

Key Words: Enteral nutrition, Intensive care units, Nutrition therapy, Parenteral nutrition