Assessment of parenteral nutrition prescription in Canadian acute care settings
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Adjemian Gallo, Daniela
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Assessment of parenteral nutrition prescription in Canadian acute care settings
Abstract
Background: Parenteral nutrition (PN) prescription can be challenging in patients with complex conditions
and has potential complications.
Objective: To assess PN prescription, monitoring, and PN-related complications in a Canadian acute care
setting.
Methods: This was a prospective cohort study in which patients receiving PN were assessed by an auditor
for nutritional status, PN-related prescription, monitoring, and complications. In addition, length of stay
and mortality were recorded.
Results: 147 patients (mean ± SD 56.1 ± 16.4 y) with complex diseases (Charlson comorbidity index, median
[p25–p75] 2 [1–4]) were enrolled. Before starting PN, 18.6%, 63.9%, and 17.5% of patients were classified
as subjective global assessment A, B, and C, respectively. Body mass index remained unchanged during
the period on PN. On average, 89% and 73% of patients received <90% of their energy and protein requirements,
respectively, but 65% received oral or enteral nutrition at some point during PN. The average
daily energy provided by PN increased and stabilized on day 10, reaching 87.2 ± 20.1% of the requirements.
Line sepsis (6.8% of patients) and hyperglycemia (6.9%) were the most common complications.
The overall mortality was 15.6%. For those alive, length of stay was 30 (range: 4–268) d. PN was discontinued
because of transitioning to an oral diet (56.6%), enteral nutrition (17.6%), home PN (14.7%), palliative
care (5.1%), death (4.4%), or other (1.5%).
Conclusion: Most patients were malnourished at the start of PN. Energy and protein provided from PN
were less than requirements, and the goals were reached with delay. Mortality was high, possibly as a
result of complex diseases.
Patrocinador
Baxter Corporation Canada
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Artículo de publicación ISI
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URI: https://repositorio.uchile.cl/handle/2250/150140
DOI: https://doi.org/10.1016/j.nut.2017.11.023
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Nutrition, 49 (2018): 7–12
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