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┬╣ ┬▓. One of the major factors contributing to this long-term disability is skeletal muscle wasting. This article focuses on the potential role of nutrition in attenuating muscle loss in critical illness.

Click here to read via Infuse


Supported by Abbott Nutrition


Click here for a full reference list

Add address

Australia