HN-02120214_The Relationship between Vitamin D, Clinical Outcomes and Mortality Rate in ICU Patients: A Prospective Observational Study
محل انتشار: سومین همایش بین المللی تغذیه بالینی ایران
سال انتشار: 1398
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 730
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شناسه ملی سند علمی:
ICNC03_023
تاریخ نمایه سازی: 12 اسفند 1398
چکیده مقاله:
Introduction: According to the high prevalence of Vitamin D deficiency, a few studies have been conducted to clarify the relationship between 25 hydroxyvitamin D (25(OH)D) and clinical outcomes in critically ill patients. The objective of this study was to determine this probable association.Methods: Serum 25(OH)D, C reactive protein, malnutrition measurements, and Intensive Care Unit (ICU) acquired infection from 185 patients in ICU were assessed in the first 24 h of admission and they were followed for the other outcomes.Results: About 93.5% of patients were classified as deficient and insufficient while the others were categorized in sufficient group. 25(OH)D status was not significantly associated with mortality rate (P = 0.66), and no significant differences in ventilation time were observed (P = 0.97). Sufficient group left the ICU sooner, but the difference was not significant (P = 0.75). Besides the results of relationship between 25(OH)D concentration and nutritional status (P = 0.69) were not significant. In addition, sufficient group suffered from infection more than insufficient patients, but this relationship was not significant (P = 0.11).Conclusion: In this study, we found that 25(OH)Dinsufficiency is common in ICU patients, but no significant association between low 25(OH)D levels and ICU outcomes were observed. Hence, because of vital roles of Vitamin D in human’s body, comprehensive study should conduct to determine the decisive results.
کلیدواژه ها:
نویسندگان
Gholamreza Askari
Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
Mohammad Bagherniya
Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
Nooshin Vosoughi
Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
Leila Azadbakht
Department of Community Nutrition, School of Nutritional Science and Dietetics, Tehran University of Medical Sciences, Tehran, Iran