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) admission¹ ². 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.
Supported by Abbott Nutrition
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