Food for Thought: The Effects of Nutritional Support on Outcomes in Hospitalized Elderly Patients and the Critically Ill

<table class="table-group" id="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td align="left">Parameter</td><td align="center">Study group (<svg height="11.225" id="M38" style="vertical-align:-0.17555pt" version="1.1" viewbox="0 0 44.400002 11.225" width="44.400002" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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</svg>)</td><td align="center">Control group (<svg height="11.175" id="M39" style="vertical-align:-0.27588pt" version="1.1" viewbox="0 0 44.400002 11.175" width="44.400002" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
<g transform="matrix(.017,-0,0,-.017,.062,10.862)"><path d="M495 86q-46 -47 -87 -72.5t-63 -25.5q-43 0 -16 107l49 210q7 34 8 50.5t-3 21t-13 4.5q-35 0 -109.5 -72.5t-115.5 -140.5q-21 -75 -38 -159q-50 -10 -76 -21l-6 8l84 340q8 35 -4 35q-17 0 -67 -46l-15 26q44 44 85.5 70.5t64.5 26.5q35 0 10 -103l-24 -98h2
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<g transform="matrix(.017,-0,0,-.017,.062,11.113)"><path d="M619 482q0 -69 -40.5 -119t-96 -72.5t-118.5 -26.5h-44l-70 20l-31 -151q-14 -67 0.5 -83t89.5 -22l-5 -28h-287l8 28q65 7 81.5 22t29.5 83l79 398q12 56 0.5 70.5t-78.5 20.5l7 28h255q108 0 164 -43t56 -125zM524 478q0 141 -146 141q-25 0 -47 -8q-16 -6 -20.5 -13.5
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</svg> value</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td align="left">
                    PaO<sub>2</sub>/FiO<sub>2</sub> ratio</td><td align="center"> </td><td align="center"> </td><td align="center"> </td></tr><tr><td align="left"> Day 4</td><td align="center">317.3 ± 99.5</td><td align="center">214.3 ± 56.4</td><td align="center">0.05</td></tr><tr><td align="left"> Day 7</td><td align="center">296.5 ± 165.3</td><td align="center">236.3 ± 79.8</td><td align="center">0.05</td></tr><tr><td align="left">Static compliance (mL/mbar)</td><td align="center"> </td><td align="center"> </td><td align="center"> </td></tr><tr><td align="left"> Change from day 1 to day 7</td><td align="center">+5.1</td><td align="center">−9</td><td align="center">&lt;0.05</td></tr><tr><td align="left">Airway resistance (mbar/L/sec)</td><td align="center"> </td><td align="center"> </td><td align="center"> </td></tr><tr><td align="left"> Change from day 1 to day 7</td><td align="center">−3</td><td align="center">+7</td><td align="center">&lt;0.05</td></tr><tr><td align="left">Duration of ventilation (hours) at day 7</td><td align="center">160.4 ± 15.2</td><td align="center">166.8 ± 5.2</td><td align="center">&lt;0.03</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Outcome results in ventilated patients with acute lung injury receiving a control formula or enteral diet enriched with eicosapentaenoic acid and gamma-linolenic acid.

Advances in Critical Care

tab4

Table 4

Table 4: Food for Thought: The Effects of Nutritional Support on Outcomes in Hospitalized Elderly Patients and the Critically Ill 