"Many patients can walk when admitted but need wheelchairs upon discharge due to debilitation," said Dr. Luu Ngan Tam, Head of the Nutrition Department at Cho Ray Hospital and President of the TP HCM Clinical Nutrition Association, at an annual scientific conference on 21/6.

Recent studies on thousands of patients at hospitals like Cho Ray, HCM City University of Medicine and Pharmacy, Thong Nhat Dong Nai, Dong Nai General Hospital, and the National Geriatric Hospital show a very high rate of malnutrition and muscle loss among patients. In some departments with many critically ill patients, this rate can exceed 70%. While studies on newly admitted patients record malnutrition rates at 29%, this number doubles by the time of discharge.

Dr. Luu Ngan Tam, Head of the Nutrition Department at Cho Ray Hospital and President of the TP HCM Clinical Nutrition Association, at the conference on 21/6. Photo provided by the hospital.

Dr. Luu Ngan Tam, Head of the Nutrition Department at Cho Ray Hospital and President of the TP HCM Clinical Nutrition Association, at the conference on 21/6. Photo provided by the hospital.

According to Dr. Tam, illness, whether mild or severe, significantly impacts a patient's nutritional status, affecting their ability to eat. Elderly individuals with underlying conditions, patients in intensive care, and those with serious medical conditions are particularly vulnerable to malnutrition, which significantly impacts treatment and recovery.

Malnutrition in heart failure patients and older adults more than doubles the mortality rate. In patients with COPD (Chronic Obstructive Pulmonary Disease), low muscle mass increases the risk of death more than 17 times. For patients in the ICU (Intensive Care Unit), malnutrition increases ventilator days, complications, pressure sores, and the risk of death from severe weakness. These factors not only affect the patient's health but also place a burden on their families and society.

Dr. Tam cited a case of a tuberculosis patient who, despite recovering from TB, has spent over seven months in the ICU, unable to be weaned off a ventilator due to severe debilitation. Daily, the patient is fed through a tube with blended soup prepared by family members using a small amount of rice, potatoes, and bone broth, which doesn't provide adequate nutrition for recovery.

Patients receiving treatment at Cho Ray Hospital. Photo provided by the hospital.

Patients receiving treatment at Cho Ray Hospital. Photo provided by the hospital.

The TP HCM Clinical Nutrition Association's leadership stated that despite regulations from the Ministry of Health, many hospital doctors still neglect to assess patients' nutritional status. Some conduct only perfunctory assessments, relying on patient self-reporting instead of direct measurements. Additionally, patients who are tall or obese are often overlooked, with their muscle loss and micronutrient deficiencies going unnoticed compared to visibly thin patients. As a result, these patients may not receive the necessary nutrients to accelerate recovery and reduce complications.

At Cho Ray Hospital and some other facilities, patients are assigned appropriate diets upon admission, especially those with specific conditions like diabetes, kidney disease, surgical needs, or critical illnesses. However, in many hospitals, patients must manage their own diets. Family members often purchase outside food that may not meet food safety standards or prepare meals at home, leading to potential energy and nutrient deficiencies, further weakening the patients.

Associate Professor Dr. Pham Thi Ngoc Thao, Vice President of the TP HCM Medical Association, emphasized that nutrition is now crucial for saving lives and should be considered a treatment modality within a multidisciplinary approach. Critically ill patients, in particular, require nutritional consultations to ensure the best and fastest possible recovery. Treatment should not only focus on addressing medical conditions but also incorporate nutrition and physical therapy.

Nutritional intervention should be prompt and appropriate, providing sufficient energy, protein, and fats based on the patient's nutritional status and medical condition. Oral intake is preferred, with a diet tailored to the patient's illness and supplemented with oral nutritional supplements. When necessary, tube feeding or intravenous nutrition should be implemented promptly as indicated.

"Patients who receive proper nutritional support have significantly lower mortality and readmission rates compared to malnourished patients," Dr. Thao said.

Le Phuong