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Critically Ill Patients With Obesity Suffer Greater Morbidity, Increased Infection and Organ Failure, And Extended Length of Stay

Critically Ill Patients With Obesity Suffer Greater Morbidity, Increased Infection and Organ Failure, And Extended Length of Stay

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Published by FixTheCause
Research finds that patients entering the hospital with a critical illness suffer much greater complications and a higher death rate! Obtain a healthy weight to have an easier hospital stay (or stay out of the hospital easier!)! www.fixthecause.com
Research finds that patients entering the hospital with a critical illness suffer much greater complications and a higher death rate! Obtain a healthy weight to have an easier hospital stay (or stay out of the hospital easier!)! www.fixthecause.com

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Published by: FixTheCause on Sep 15, 2011
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09/15/2011

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Critically Ill Patients with Obesity Suffer Greater Morbidity, IncreasedInfection and Organ Failure, and Extended Length of Stay
 
Consensus Panel Calls for Specialized Nutritional Therapy
FLORHAM PARK, N.J., Sept. 14, 2011 /PRNewswire-USNewswire/ -- A newly published consensusreport prepared by a panel of clinical experts, with sponsorship from Nestle Health Science, revealsthat there are opportunities to do more to manage the impact of obesity on the delivery of criticalcare, particularly in the area of nutrition therapy. With more than 25 percent of ICU patientsconsidered to be obese or severely obese,(1) the panel of clinical experts urges hospitals andmedical professionals to adapt medical care traditionally designed to meet the needs of average-weight patients to the unique needs of the obese patient population. Patients with obesity, whileheterogeneous as a population, are typically predisposed to greater morbidity, higher instances of infection and organ failure, and extended length of stay, all negative clinical outcomes that affectoverall recovery.(1, 2, 3)"The lack of consistent standardized nutrition interventions for the critically ill patient with obesitymeans that some patients may be overfed and others may be underfed or malnourished. Some maynever have their nutritional needs assessed. All of these scenarios can present problems with healthoutcomes and recovery rates," said Dr. Stephen McClave, M.D., professor of Medicine, University of Louisville, and moderator of the consensus panel.The consensus report, published as a supplement to the September 2011 issue of the
Journal of Parenteral and Enteral Nutrition
(JPEN), explores multiple issues related to obesity in the critical caresetting including the many challenges associated with applying standard nutrition therapy practice tothe obese patient population. Areas of concern include assessment of nutritional status and nutrientrequirements, as well as delivery of nutrients, including route of delivery, overfeeding of calories,underfeeding of protein and monitoring of feeding tolerance."The intent of specialized nutrition support for the critically ill patient with obesity is to providesufficient nutrients to facilitate clinical recovery, avoid adverse effects relative to the inherentmetabolic complications associated with obesity, minimize protein loss, and ultimately achieve netprotein anabolism during the recovery phase of the patient's hospitalization," says Roland Dickerson,Pharm. D., BCNSP, FACN, FCCP, of the University of Tennessee Health Science Center.The panel agreed that, of the more than 200 enteral nutrition formulations available at the time of theconference, none adequately met the nutritional needs of the critically ill patient with obesity withoutmanipulation. The panel specifically recommended a high protein, hypocaloric feeding formula tomaximize protein synthesis and preserve lean body mass."As a leader in providing solutions that meet the nutritional challenges of all patients, Nestle HealthScience has committed to collaborating with these experts to collectively identify the best approach
Critically Ill Patients with Obesity Suffer Greater Morbidity, Increased Inf...http://www.printthis.clickability.com/pt/cpt?expire=&title=Critically+Ill+...1 of 39/15/2011 7:15 AM
 
for the critically ill patient with obesity, and focusing our efforts on their valuable insights andrecommendations," said Juan Ochoa, M.D., Medical and Scientific Director for the company'sHealthCare Nutrition business.To address this unmet need, Nestle Health Science has developed a tube feeding formulation,PEPTAMEN® BARIATRIC formula, with a unique protein-to-calorie ratio specifically designed to helpmeet the protein requirements of the critically ill patient with obesity recommended in the 2009Critical Care Nutrition Guidelines.(4)Additionally, Nestle Nutrition Institute is sponsoring a continuing medical education activity for physicians, registered dietitians, registered nurses and pharmacists to learn about obesity in the ICUand the new recommendations for the nutritional management of the critically ill patient with obesity.To learn more, visit:www.dannemiller.com/nutrition-in-the-critically-ill-obese.To review the full consensus panel report titled "Obesity in Critical Care," visithttp://www.nestle-nutrition.com/Clinical_Resources/Expert_Articles.aspx.Participants in the consensus panel who contributed to this report include Matt Cave, M.D.,University of Louisville, Mark DeLegge, M.D., Medical University of South Carolina, John Dibaise,M.D., Mayo Clinic, Roland Dickerson, Pharm.D., University of Tennessee Health Science Center,John Drover, M.D., Queens University Canada, Tom Frazier, M.D., University of Louisville, KenFujioka, M.D., Scripps Clinic, Dympna Gallagher, Ed.D., St. Luke's-Roosevelt Hospital, Ryan Hurt,M.D., Ph.D., Mayo Clinic, Lee Kaplan, M.D., Ph.D., Massachusetts General Hospital, Laszlo Kiraly,M.D., Oregon Health and Science University, Robert Kushner, M.D., Northwestern University, RobertMartindale, M.D., Ph.D., Oregon Health and Science University, Stephen McClave, M.D., Universityof Louisville, Craig McLain, M.D., University of Louisville, Juan Ochoa, M.D., Nestle HealthCareNutrition and University of Pittsburgh and Charles Van Way, M.D., University of Missouri.
About Nestle Health Science
Nestle Health Science, through its Nestle HealthCare Nutrition business, offers nutritional solutionsfor people with specific dietary needs related to illnesses, disease states or the special challenges of different life stages. Nestle Health Science, a wholly owned subsidiary of Nestle S.A., becameoperational on January 1, 2011 and has worldwide headquarters in Lutry, Switzerland. For moreinformation, visitwww.nestlehealthscience.com.(1) Hogue CW Jr, Stearns JD, Colantuoni E, Robinson KA, Stierer T, Mitter N, Pronovost PJ,Needham DM: The impact of obesity on outcomes after critical illness: a meta-analysis. IntensiveCare Med. 2009 Jul;35(7):1152-70.(2) Cave MC, Nutrition Clinical Practice 2008:23 16-34.(3) Sakr Y, Intensive Care Medicine 2008:34 1999-2009.(4) This above statement does not constitute an endorsement of PEPTAMEN® BARIATRIC Formulasor any other Nestle Health Science product formula by SCCM, A.S.P.E.N., or members of theconsensus panel.SOURCE Nestle Health ScienceBack to topRELATED LINKShttp://www.nestlehealthscience.com 
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