Poor nutrition doubles post-COVID-19 syndrome risk in cancer patients: insights from a Chinese multicentre study.

IF 4 2区农林科学 Q2 NUTRITION & DIETETICS Frontiers in Nutrition Pub Date : 2024-10-30 eCollection Date: 2024-01-01 DOI:10.3389/fnut.2024.1479918

Liangyuan Zhang, Haihang Yu, Jianzhou Yang, Rila Su, Jiaqi Zhang, Rongbiao Zeng, Yajie Liu, Lei Zhang, Junjie Xu

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Abstract

Background: Since 2019, approximately 760 million SARS-CoV-2 cases have been reported globally, with post-COVID-19 syndrome posing significant challenges for cancer patients due to their immunosuppressed status and poor nutritional conditions. The role of nutritional status in influencing their infection risk and post-COVID-19 outcomes remains unclear, underscoring the need for targeted research and strategies.

Objective: To investigate the impact of baseline nutritional status on SARS-CoV-2 infection and the risk of post-COVID-19 syndrome in cancer patients.

Methods: A multicenter cross-sectional study was conducted from December 2022 to June 2023 in four tertiary hospitals across China. Cancer inpatients aged 18 years and older were enrolled and classified into two groups based on their Nutritional Risk Screening (NRS) scores. The correlation between SARS-CoV-2 infection, post-COVID-19 syndrome and nutritional status were analyzed using multivariable logistic regression.

Results: Among 834 eligible cancer patients, 10.8% were in the high nutritional risk group (NRS ≥ 3). The prevalence of SARS-CoV-2 infection was 58.8% (95% confidence interval, CI: 56.8-60.8%), and post-COVID-19 syndrome was 21.0% (95% CI: 10.4-14.4%). After adjusting for confounding factors, the high nutritional risk group had a significantly higher prevalence of post-COVID-19 syndrome compared to the low nutritional risk group (32.7% vs. 19.5%, AOR: 2.37, 95% CI: 1.23-4.54, p = 0.010). However, no significant difference in SARS-CoV-2 infection rates was found between the two groups (61.1% vs. 58.5%, AOR: 1.12, 95% CI: 0.70-1.80; p = 0.634).

Interpretation: Poor baseline nutritional status in cancer patients is associated with a higher prevalence of post-COVID-19 syndrome, providing preliminary information on post-COVID-19 syndrome in this population. These findings underscore the importance of adequate nutritional management in cancer patients, particularly during pandemic recurrences.

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营养不良使癌症患者患 COVID-19 后综合征的风险增加一倍：一项中国多中心研究的启示。

背景：自2019年以来，全球已报告约7.6亿例SARS-CoV-2病例，由于癌症患者的免疫抑制状态和营养状况差，COVID-19后综合征给他们带来了巨大挑战。营养状况对癌症患者的感染风险和COVID-19后遗症的影响尚不清楚，因此需要有针对性的研究和策略：目的：研究基线营养状况对癌症患者 SARS-CoV-2 感染和 COVID-19 后综合征风险的影响：方法：一项多中心横断面研究于2022年12月至2023年6月在全国四家三甲医院进行。根据营养风险筛查（NRS）评分将18岁及以上的癌症住院患者分为两组。采用多变量逻辑回归分析了SARS-CoV-2感染、COVID-19后综合征和营养状况之间的相关性：结果：在 834 名符合条件的癌症患者中，10.8% 属于高营养风险组（NRS ≥ 3）。SARS-CoV-2 感染率为 58.8%（95% 置信区间：56.8%-60.8%），COVID-19 后综合征感染率为 21.0%（95% 置信区间：10.4%-14.4%）。调整混杂因素后，高营养风险组的 COVID-19 后综合征发病率明显高于低营养风险组（32.7% 对 19.5%，AOR：2.37，95% CI：1.23-4.54，P = 0.010）。不过，两组的 SARS-CoV-2 感染率没有明显差异（61.1% vs. 58.5%，AOR：1.12，95% CI：0.70-1.80；P = 0.634）：癌症患者的基线营养状况较差与COVID-19后综合征的发病率较高有关，为该人群中的COVID-19后综合征提供了初步信息。这些发现强调了对癌症患者进行适当营养管理的重要性，尤其是在大流行病复发期间。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Frontiers in Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

5.20

自引率

8.00%

发文量

2891

审稿时长

12 weeks

期刊介绍： No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.