Effects of supplementation with low-dose group B vitamins on clinical and biochemical parameters in critically ill patients with COVID-19: a randomized clinical trial.

COVID-19 critically ill patients vitamin B

Journal

Expert review of anti-infective therapy
ISSN: 1744-8336
Titre abrégé: Expert Rev Anti Infect Ther
Pays: England
ID NLM: 101181284

Informations de publication

Date de publication:
28 Sep 2022
Historique:
pubmed: 16 9 2022
medline: 16 9 2022
entrez: 15 9 2022
Statut: aheadofprint

Résumé

: This study aimed to check the effect of supplementation with low-dose group B vitamins on clinical and biochemical parameters on patients with coronavirus disease 2019 (COVID-19). : This double-blind, randomized clinical trial was carried out on 85 critically ill patients with COVID-19. All patients received high protein prescriptions of 30 kcal/kg/d by enteral nutrition. The intervention group ( : Vitamin B supplementation had no effects on the biochemical and pathological parameters including kidney function, arterial blood gas parameters, Glasgow coma scale, cell blood count, and serum electrolytes of the intervention group compared with the control group. The 30-day mortality was insignificantly lower in the intervention group than in the control group (83.3% against 96.1%, P = 0.07). The mortality rate of patients with COVID-19 might be improved by low-dose vitamin B supplementation.

Sections du résumé

BACKGROUND UNASSIGNED
: This study aimed to check the effect of supplementation with low-dose group B vitamins on clinical and biochemical parameters on patients with coronavirus disease 2019 (COVID-19).
RESEARCH DESIGN AND METHOD UNASSIGNED
: This double-blind, randomized clinical trial was carried out on 85 critically ill patients with COVID-19. All patients received high protein prescriptions of 30 kcal/kg/d by enteral nutrition. The intervention group (
RESULTS UNASSIGNED
: Vitamin B supplementation had no effects on the biochemical and pathological parameters including kidney function, arterial blood gas parameters, Glasgow coma scale, cell blood count, and serum electrolytes of the intervention group compared with the control group. The 30-day mortality was insignificantly lower in the intervention group than in the control group (83.3% against 96.1%, P = 0.07).
CONCLUSIONS UNASSIGNED
The mortality rate of patients with COVID-19 might be improved by low-dose vitamin B supplementation.

Identifiants

pubmed: 36108676
doi: 10.1080/14787210.2022.2125867
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1-7

Auteurs

Nazanin Majidi (N)

Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Effat Bahadori (E)

Department of Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.

Soheila Shekari (S)

Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Maryam Gholamalizadeh (M)

Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Shirin Tajadod (S)

Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Marjan Ajami (M)

Department of Food and Nutrition Policy and Planning National Nutrition and Food Technology Research Institute School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Somayeh Gholami (S)

Intensive Care Unit (ICU), Razi Hospital, Guilan University of Medical Sciences, Rasht, Iran.

Mahdi Shadnoush (M)

Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Mina Ahmadzadeh (M)

Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Anoush Dehnadi Moghadam (A)

Guilan Road Trauma Research Center, Guilan University of Medical Sciences (GUMS), Rasht, Iran.

Naeemeh Hassanpour Ardekanizadeh (N)

Department of Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.
Torbat Jam Faculty of Medical Sciences, Torbat Jam, Iran.

Hanieh Shafaei Kachaei (H)

School of Nursing and Midwifery, Guilan University of Medical Sciences, Rasht, Iran.

Fatemeh Shafie (F)

Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.

Alireza Moslem (A)

Department of Anesthesiology, Mashhad University of Medical Sciences, Mashhad, Iran.

Saeid Doaei (S)

Reproductive Health Research Center, Department of Obstetrics and Gynecology, School of Medicine, Al-Zahra Hospital, Guilan University of Medical Sciences, Rasht, Iran.
Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Tehran, Iran.

Mark O Goodarzi (MO)

Division of Endocrinology, Diabetes and Metabolism, Department of Medicine, Cedars-Sinai Medical Center, Los Angeles, CA, United States.

Classifications MeSH