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ESPEN guideline on clinical nutrition in the intensive care unit.

  • Singer P Department of General Intensive Care and Institute for Nutrition Research, Rabin Medical Center, Beilinson Hospital, Sackler School of Medicine, Tel Aviv University, Tel Aviv, Israel. Electronic address: psinger@clalit.org.il.
  • Blaser AR Department of Anaesthesiology and Intensive Care, University of Tartu, Tartu, Estonia; Department of Intensive Care Medicine, Lucerne Cantonal Hospital, Lucerne, Switzerland.
  • Berger MM Service of Adult Intensive Care and Burns, Lausanne University Hospital, Lausanne, Switzerland.
  • Alhazzani W Department of Medicine, Division of Critical Care and Department of Clinical Epidemiology and Biostatistics, McMaster University, Hamilton, Canada.
  • Calder PC Human Development and Health Academic Unit, Faculty of Medicine, University of Southampton and NIHR Southampton Biomedical Research Centre, University Hospital Southampton NHS Foundation Trust, Southampton, United Kingdom.
  • Casaer MP Clinical Department and Laboratory of Intensive Care Medicine, Catholic University Hospitals (UZLeuven) and Catholic University Leuven, Leuven, Belgium.
  • Hiesmayr M Division Cardiac-, Thoracic-, Vascular Anaesthesia and Intensive Care, Medical University Vienna, Vienna, Austria.
  • Mayer K Universitätsklinikum Gießen Medizinische, Gießen, Germany.
  • Montejo JC Servicio de Medecina Intensiva, Hospital Universitario 12 de Octobre, Madrid, Spain.
  • Pichard C Clinical Nutrition, Geneva University Hospital, Geneva, Switzerland.
  • Preiser JC Department of Intensive Care, Erasme University Hospital, Université Libre de Bruxelles, Brussels, Belgium.
  • van Zanten ARH Department of Intensive Care, Gelderse Vallei Hospital, Ede, the Netherlands.
  • Oczkowski S Department of Medicine, Division of Critical Care and Department of Clinical Epidemiology and Biostatistics, McMaster University, Hamilton, Canada.
  • Szczeklik W Department of Intensive Care and Perioperative Medicine, Jagiellonian University Medical College, Krakow, Poland.
  • Bischoff SC Department of Nutritional Medicine/Prevention, University of Hohenheim, Stuttgart, Germany.
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  • 2018-10-24
Published in:
  • Clinical nutrition (Edinburgh, Scotland). - 2019
ESPEN
Enteral
Guidelines
Intensive care
Nutrition
Parenteral
Critical Care
Critical Illness
Enteral Nutrition
Europe
Humans
Intensive Care Units
Nutritional Status
Nutritional Support
Parenteral Nutrition
Societies, Medical
English Following the new ESPEN Standard Operating Procedures, the previous guidelines to provide best medical nutritional therapy to critically ill patients have been updated. These guidelines define who are the patients at risk, how to assess nutritional status of an ICU patient, how to define the amount of energy to provide, the route to choose and how to adapt according to various clinical conditions. When to start and how to progress in the administration of adequate provision of nutrients is also described. The best determination of amount and nature of carbohydrates, fat and protein are suggested. Special attention is given to glutamine and omega-3 fatty acids. Particular conditions frequently observed in intensive care such as patients with dysphagia, frail patients, multiple trauma patients, abdominal surgery, sepsis, and obesity are discussed to guide the practitioner toward the best evidence based therapy. Monitoring of this nutritional therapy is discussed in a separate document.
Language
  • English
Open access status
bronze
Identifiers
Persistent URL
https://sonar.rero.ch/global/documents/229784
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