Nutrition management in critically ill surgical patients: a clinical practice guideline appraisal and synthesis.
Clin NutrAug 6, 2026 (epub)
Clinical ResearchGeneral Surgery
Chen Xin, Yuhong Luo, Yuhua Liu et al.
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In 30 seconds
This systematic review evaluated the methodological quality of clinical practice guidelines (CPGs) for nutritional management in critically ill surgical patients. Seventeen CPGs were assessed, revealing substantial variability in quality, with overall AGREE II ratings ranging from 3.75 to 6.25. The findings emphasize the need for tailored nutritional therapy based on individual patient characteristics and specific surgical contexts.
Key findings
- Mean overall quality ratings of CPGs ranged from 3.75 ± 0.96 to 6.25 ± 0.50.
- AGREE-REX overall scores varied from 48.15% to 75.93%.
- One CPG was rated as 'No' for recommendation in both AGREE II and AGREE-REX assessments.
- Guideline recommendations included general principles and subgroup-specific recommendations for 12 conditions.
Why it matters
Understanding the variability and quality of nutritional management guidelines is crucial for clinicians caring for critically ill surgical patients, as tailored nutritional therapy can significantly impact recovery and outcomes.