Effect of manipulating dietary constituents on the incidence of infection in critically ill patients

Abstract

Nutrition status has major implications for the incidence of infectious complications in critically ill patients. Providing macronutrients and micronutrients in appropriate amounts consistent with the metabolism present during the inflammatory response can significantly reduce the incidence of infectious complications. Current data would indicate that the enteral route of nutrition is more effective in this regard when it is used within 3 to 4 days after injury. The composition of the nutrition formulation is also an important factor in influencing the incidence of infectious complications. Avoiding excess calorie administration, administering restricted amounts of omega-6 polyunsaturated fatty acids, and promoting nitrogen equilibrium are all important aspects of nutrition administration that promote the reduction in infectious complications. Despite these effects, infectious complications remain a common problem in critically ill patients. Based on the anti-inflammatory and lymphoproliferative properties of specific nutrients, enteral products have been formulated with increased amounts of these nutrients. The results of current studies with these products indicate a further reduction in infectious complications and length of hospital stay.