Infuse Issue 13 May 2021 | Page 30

Supported by Abbott Nutrition

Nutrition and post-ICU recovery

By Kate Lambell , Dr Lee-anne Chapple and Dr Emma Ridley

Advances in medical treatment mean that more critically ill patients now survive . However , increased survival rates are associated with greater proportions of people experiencing long-term morbidity following critical illness , with data suggesting disability in physical function , cognition , and quality of life up to five years after an intensive care unit ( ICU ) admission 1 , 2 .

One of the major factors contributing to this long-term disability is skeletal muscle wasting .

© Dietitian Connection 30 Infuse | May 2021