Use of mNUTRIC-Score for Nutrition Risk Assessment and Prognosis Prediction in Critically Ill Patients with COVID-19: A Retrospective Observational Study
Table 2
Characteristics and laboratory indices among patients with high and low nutritional risk.
High-nutritional-risk group (mNUTRIC-Score ≥5, n = 46)
Low-nutritional-risk group (mNUTRIC-Score <5, n = 52)
value
Clinical characteristics
Female, n (%)
19 (41.3%)
12 (23.1%)
0.053
Male, n (%)
27 (58.7%)
40 (76.9%)
Age, mean
61.91 ± 12.39
53.07 ± 13.49
≤0.001
Comorbidities
2 (0–7)
1 (0–5)
≤0.001
Charlson comorbidity index
4 (2–9)
2 (0–5)
≤0.001
Biochemicals
Glucose (mg/dL)
175 (88–452)
162 (77–533)
0.105
Creatinine (mg/dL)
2.04 (0.64–20.23)
0.96 (0.39–2.34)
≤0.001
BUN (mg/dL)
47.40 (13–137)
27.50 (9–55)
≤0.001
Albumin (g/dL)
2.47 ± 0.49
2.63 ± 0.46
0.115
C-reactive protein (mg/dL)
230.28 ± 150.89
171.77 ± 116.6
0.033
Arterial blood gas
pH
7.29 ± 0.14
7.34 ± 0.14
0.114
PaCO2 (mmHg)
38 (13–115)
44 (14–163)
0.378
Bicarbonate (mmol/L)
21.09 ± 7.06
24.19 ± 4.93
0.013
Lactate (mmol/L)
2.10 (0.70–7)
2 (0.60–4.9)
0.889
PaO2/FiO2 (mmHg)
69 (33–366)
84 (31–360)
0.020
Outcomes
Mechanical ventilation (days)
10 (3–33)
10 (3–40)
0.162
Total mNUTRIC-Score, median (IQR), points
6 (5–8)
2 (0–4)
≤0.001
Hospital length of stay (days)
10.5 (2–34)
15 (2–96)
0.004
Death at 28th day, n (%)
42 (91.3%)
29 (55.8%)
≤0.001
Initial nutrition therapy (hours)
48 (12–168)
76 (12–240)
0.208
Initial time of nutrition support
≤48 h, n (%)
18 (39.1%)
17 (32.7%)
0.193
>48 h, n (%)
15 (32.6%)
26 (50%)
Complications, n (%)
Acute kidney injury, n (%)
34 (73.9%)
28 (53.8%)
0.004
Upper gastrointestinal bleeding, n (%)
2 (4.3%)
4 (7.7%)
0.491
Vasopressors, n (%)
27 (58.7%)
23 (44.2%)
0.153
Abbreviations: BUN, blood urea nitrogen; mNUTRIC-Score, modified Nutrition Risk in the Critically Ill-Score; IQR, interquartile range; PaCO2, arterial partial carbon dioxide pressure; PaO2/FiO2 ratio, partial pressure of arterial oxygen to fraction of inspired oxygen.
