A recent observational study conducted in 5 tertiary hospitals in Singapore examined the characteristics, treatment modalities, clinical outcomes and nutrition interventions of critically ill patients with COVID-19 in the intensive care unit.

A big proportion did not receive adequate calories and protein, and late enteral nutrition (>36 hours) was associated with higher hospital mortality. The high obesity prevalence, frequent usage of neuromuscular blockade, prone therapy, and dialysis also had considerable implications for the nutritional care of these patients.

More audits should be conducted to refine nutritional interventions and guidelines for this evolving disease.