沙特阿拉伯 COVID-19 患者营养状况及相关因素对生活质量的影响:横断面研究

IF 1.9 Q3 ENDOCRINOLOGY & METABOLISM
Ahlam B. El Shikieri , Ahmad H. Hafiz , Opeyemi E. Adewumi , Oluwatobi E. Fijabi
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引用次数: 0

摘要

背景COVID-19 会对患者的营养特征产生不利影响,从而对其生活质量(QOL)产生负面影响。本研究确定了 COVID-19 患者的营养状况、营养状况对其 QOL 的影响以及影响患者 QOL 的因素之间的关联。通过核酸阳性检测确认感染 COVID-19 并被确定为急性重症或急性非重症患者的患者被纳入研究。采用世界卫生组织生活质量问卷(WHO-BREF QOL)评估患者的生活质量,并使用营养不良筛查工具评估营养状况。此外,还对人口统计学特征、食物摄入量和体重指数(BMI)进行了评估。数据使用 SPSS 28 版进行分析。患者(15%)营养不良,食欲不振(32%)、进食少(19.4%)和体重下降(16%)。大多数患者对自己的健康状况表示满意或非常满意(80.2%),76.2%的患者将自己的 QOL 评为良好或非常好。食欲不振对身体(p = 0.004,95% CI 0.086,0.458)和心理(p = 0.021,95% CI 0.034,0.405)QOL 领域产生了负面影响。此外,食物摄入量的减少也会影响患者的身体(p = 0.034,95% CI 0.018,0.458)QOL 领域。结论COVID-19患者营养不良与不良健康后果和QOL受损有关。营养干预措施应侧重于营养状况差或营养相关参数(如体重下降和食欲不振)低的患者,这将有助于改善他们的 QOL。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The influence of nutritional status and associated factors on the quality of life among COVID-19 patients in Saudi Arabia: A cross-sectional study

Background

COVID-19 adversely affects the nutritional characteristics of patients which may negatively impact their quality of life (QOL). The current study determined the association between the nutritional status of COVID-19 patients, its impact on their QOL, and the factors that affected patients' QOL.

Methods

A cross-sectional study was conducted at Al Madinah Al Munawarah in Saudi Arabia. Patients confirmed with COVID-19 infection by a nucleic acid-positive test and identified as acute severe or acute non-severely ill were enrolled. The World Health Organization Quality of Life Questionnaire (WHO-BREF QOL) was used to assess the patients' QOL, and nutritional status was assessed using the Malnutrition Screening Tool. Demographic characteristics, food intake, and body mass index (BMI) were also assessed. Data was analyzed using SPSS version 28.

Results

515 patients were enrolled, with 391 (76%) having acute non-severe symptoms. Patients (15%) were malnourished and suffered from loss of appetite (32%), low food intake (19.4%) and weight loss (16%). Most patients were satisfied or very satisfied with their health (80.2%), and 76.2% rated their QOL as good or very good. Loss of appetite negatively impacted the physical (p = 0.004, 95% CI 0.086, 0.458) and psychological (p = 0.021, 95% CI 0.034, 0.405) QOL domains. Also, decreased food intake affected patients' physical (p = 0.034, 95% CI 0.018, 0.458) QOL domain. Greater weight loss influenced the psychological (p = 0.005.95% CI 0.002, 0.049) QOL domain.

Conclusions

Poor nutritional status among COVID-19 patients was associated with adverse health outcomes and impaired QOL. Nutritional interventions should focus on patients with poor nutritional status or nutrition-related parameters such as weight loss, and loss of appetite which will help improve their QOL.

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来源期刊
Human Nutrition and Metabolism
Human Nutrition and Metabolism Agricultural and Biological Sciences-Food Science
CiteScore
1.50
自引率
0.00%
发文量
30
审稿时长
188 days
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