Nutritional Management in COVID-19 Patients

Effective nutritional management forms a cornerstone of care for patients affected by COVID-19, particularly those with moderate to severe disease requiring hospitalisation or critical care. The systemic hyperinflammation and metabolic stress triggered by SARS-CoV-2 infection accelerate protein catabolism, heighten energy expenditure and predispose individuals to acute malnutrition and muscle wasting. Early and repeated nutritional screening enables timely identification of patients at risk, while tailored interventions—ranging from oral nutritional supplements to enteral or parenteral nutrition—support immune competence, preserve lean body mass and facilitate rehabilitation. Multidisciplinary collaboration among physicians, dietitians and rehabilitation specialists ensures dynamic adjustment of nutritional plans in response to evolving clinical status, comorbidities and functional limitations. Beyond the acute phase, longitudinal follow-up addresses persistent fatigue, sarcopenia and micronutrient deficiencies that may hinder recovery and quality of life. Globally, adoption of structured nutritional pathways and evidence-based protocols has improved clinical outcomes, reduced length of stay and underpinned strategies for long-term convalescence in diverse healthcare settings.

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Nutritional Management in COVID-19 Patients publication trend

The graph below shows the total number of articles in nutritional management in covid-19 patients across all publications each year (not limited to Nature Index journals).

Technical terms

Malnutrition: A state of nutrient deficiency or imbalance, often resulting from inadequate intake, increased metabolic demand or impaired absorption, leading to adverse clinical outcomes.

Sarcopenia: Loss of skeletal muscle mass and strength, commonly assessed by tools such as the SARC-F questionnaire or bioelectrical impedance, associated with functional decline.

NRS2002: Nutritional Risk Screening tool combining disease severity and recent dietary intake to stratify patients’ risk of malnutrition and guide intervention.

Enteral Nutrition: Delivery of nutrients directly into the gastrointestinal tract via feeding tubes, used when oral intake is insufficient but gut function is preserved.

Oropharyngeal Dysphagia: Difficulty in swallowing due to impairments of the mouth or pharynx, increasing risk of aspiration and nutritional deficits.

References

1. Long-term outcomes in critically ill patients who survived COVID-19: The NUTRICOVID observational cohort study. Clinical Nutrition (2023).
2. The Impact of Frailty, Oropharyngeal Dysphagia and Malnutrition on Mortality in Older Patients Hospitalized for Covid-19. Aging and Disease (2024).
3. Nutritional risk and a high NRS2002 score are closely related to disease progression and poor prognosis in patients with COVID-19. Frontiers in Nutrition (2023).
4. Nutrition of the COVID-19 patient in the intensive care unit (ICU): a practical guidance. Critical Care (2020).