Effect of a Nutritional Support System to Increase Survival and Reduce Mortality in Patients with COVID-19 in Stage III and Comorbidities: A Blinded Randomized Controlled Clinical Trial

Fernando Leal-Martínez, Lorena Abarca-Bernal, Alejandra García-Pérez, Dinnaru González-Tolosa, Georgina Cruz-Cázares, Marco Montell-García and Antonio Ibarra
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Fernando Leal-Martínez: Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud (FCS), Universidad Anáhuac México Norte, Mexico City 52786, Mexico
Lorena Abarca-Bernal: Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud (FCS), Universidad Anáhuac México Norte, Mexico City 52786, Mexico
Alejandra García-Pérez: Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud (FCS), Universidad Anáhuac México Norte, Mexico City 52786, Mexico
Dinnaru González-Tolosa: Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud (FCS), Universidad Anáhuac México Norte, Mexico City 52786, Mexico
Georgina Cruz-Cázares: Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud (FCS), Universidad Anáhuac México Norte, Mexico City 52786, Mexico
Marco Montell-García: Centro Médico ISSEMyM (CMI) Toluca “Lic. Arturo Montiel Rojas”, Toluca City 52170, Mexico
Antonio Ibarra: Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud (FCS), Universidad Anáhuac México Norte, Mexico City 52786, Mexico

IJERPH, 2022, vol. 19, issue 3, 1-15

Abstract: The COVID-19 evolution depends on immunological capacity. The global hospital mortality rate is 15–20%, but in México it is 46%. There are several therapeutic protocols, however, integral nutrition is not considered. In this study, a Nutritional Support System (NSS) was employed to increase survival and reduce mortality in patients with stage III COVID-19. A randomized, blinded, controlled clinical trial was performed. Eighty patients (aged 30 to 75 years, both sexes) were assigned to (1) “Control Group” (CG) hospital diet and medical treatment or (2) “Intervention Group” (IG) hospital diet, medical treatment, and the NSS (vitamins, minerals, fiber, omega-3, amino acids, B-complex, and probiotics). IG significantly increased survival and reduced mortality compared to CG ( p = 0.027). IG decreased progression to Mechanical Ventilation Assistance (MVA) by 10%, reduced the intubation period by 15 days, and increased survival in intubated patients by 38% compared to CG. IG showed improvement compared to CG in decrease in supplemental oxygen ( p = 0.014), the qSOFA test ( p = 0.040), constipation ( p = 0.014), the PHQ-9 test ( p = 0.003), and in the follow-up, saturation with oxygen ( p = 0.030). The NSS increases survival and decreases mortality in patients with stage III COVID-19.

Keywords: COVID-19; SARS-CoV-2; nutritional support; NSS; nutrition; supplementation; probiotics; pneumonia; survival; mortality (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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