The Effect of Extra Egg White Intake on Nutritional Status of Patients in the Intensive Care Unit (ICU)

I Putu Ariska Putra*, I Wayan Suranadi, IGN Mahaalit Aribawa, Tjokorda Gde Agung Senapathi

Abstract

Background: Ventilated critically ill patients admitted to the intensive care unit (ICU) often have impaired nutritional status. This is due to the high catabolic process resulting from intense inflammation and will cause the patient to be malnourished. Egg white has a high Digestible Indispensable Amino Acid Score (DIAAS) value, and more than 40% of its protein content is essential amino acids with an essential amino acid profile that resembles the profile of the essential amino acid needs of the human body. This study aims to determine the effect of extra egg white intake in critically ill ventilated patients on the nutritional status of patients treated in the intensive care unit of Prof. Dr IGNG Ngoerah Hospital Denpasar. Method: A true experimental study with a single-blind randomized controlled trial design divided 46 research subjects into two groups: the group with extra egg white Baxter formula with standard hospital enteral nutrition and the group that was only given standard hospital enteral nutrition. Both groups were examined for DL and clinical degree of pitting edema. The Effect of Extra Egg White Intake on Nutritional Status of Patients in the Intensive Care Unit (ICU)All data were compared to see the value of total lymphocytes, neutrophil-lymphocyte ratio and degree of pitting edema. Result: The TLC results showed a significant increase with a mean ± SD increase of 0.77 ± 0.14 (103/mm3), Effect size 4.307, and p < 0.001. The results of NLR obtained a significant decrease with a mean ± SD of 14.3 ± 5.70, Effect size 2.581, and p = 0.010. The results of the degree of pitting edema obtained a decrease in the mean ± SD 1.61 ± 0.28, Effect size 4.498 and p <0.001. While in the control group, there was no significant difference in the average change. Conclusion: Giving extra egg white intake increases total lymphocyte count (TLC), decreases neutrophil-lymphocyte count (NLR) and prevents or reduces pitting edema that already exists in critically ill patients who are treated in the ICU room.

Keywords

critical illness; ventilator; malnutrition; extra egg white; standard enteral nutrition

Cite This Article

Putra, I. P. A., Suranadi, I. W., Aribawa, I. G. N. M., Senapathi, T. G. A. (2024). The Effect of Extra Egg White Intake on Nutritional Status of Patients in the Intensive Care Unit (ICU). International Journal of Scientific Advances (IJSCIA), Volume 5| Issue 4: Jul-Aug 2024, Pages 852-862, URL: https://www.ijscia.com/wp-content/uploads/2024/08/Volume5-Issue4-Jul-Aug-No.657-852-862.pdf

Volume 5 | Issue 4: Jul-Aug 2024