Nutrition for critical care patients

Malnutrition significantly impacts patient outcomes in critical care and stroke recovery. Nutritional deficiencies are closely associated with increased mortality, prolonged ventilation requirements, higher rates of infections including ventilator-associated pneumonia, and delayed healing processes. The risk of malnutrition is particularly high in patients who receive prolonged mechanical ventilation^4-5.

Systematic reviews and randomized trials have demonstrated the strong link between poor nutritional status and suboptimal recovery. For instance, upon ICU admission, sub-acute stroke patients without dysphagia still commonly exhibit lower blood levels of critical nutrients, highlighting the prevalence and impact of malnutrition even in less obvious cases⁶.

Research from the Society of Critical Care Medicine confirms that addressing malnutrition promptly and effectively is essential to improve survival rates, is associated with lower hospital length of stay, and facilitate better long-term rehabilitation outcomes. The NUTRIC score is often used to identify patients who would benefit most from aggressive nutrition therapy^7-10.

Nutritional interventions in critically ill adults should be based on extensive scientific evidence and clinical insights, tailored to specific patient needs. These interventions prioritize early nutritional support, gastrointestinal tolerance, and patient-specific adaptations.

Critical illness and stroke recovery demand higher protein and caloric intake to counteract muscle breakdown  and promote healing. Advanced formulations rich in protein, micronutrients, and omega-3 fatty acids are vital for immune support, wound healing¹³, and muscle preservation. Accurate assessment of energy expenditure helps prevent both underfeeding and overfeeding in adult critically ill patients¹⁴.

Recognizing the prevalence of dysphagia post-stroke, tailored, texture-modified nutritional products ensure safe swallowing, reduce aspiration risk, and optimize nutrient intake. These carefully formulated products allow patients with swallowing difficulties to achieve their nutritional goals safely and effectively^16-17.

In intensive care, pre or post-operation, nutrition is an essential aspect of care that supports other medical practices. On its own, it will not heal people, but it will greatly influence the way in which they recover from their illness or accident. Partnerships with intensive care specialists, neurologists, speech therapists and nutritionists enable the development and validation of innovative nutritional approaches based on the latest literature.

At Danone Research & Innovation, we set apart by following a rigorous scientific approach to nutrition in critical care. Our research teams develop nutritional solutions specifically targeting gastrointestinal tolerance, a major challenge for critically ill patients. These innovations are based on specific formulations including easily digestible dairy or plant-based proteins, medium-chain triglycerides and soluble fibers that improve intestinal motility and nutrient absorption, thus reducing complications such as diarrhea and constipation.

For surgical patients, we have developed nutritional protocols that align with ERAS (Enhanced Recovery After Surgery) programs. These optimized perioperative interventions have significantly reduced postoperative complications and the length of hospital stay.

Moreover, through our numerous collaborations, we can also raise awareness about malnutrition. These insights allow us to help patients prepare for surgery and provide them with effective support during their hospital stay and recovery.