| Summary: | Introduction: Initial data connect infection by the novel coronavirus with nutritional status . Malnutrition seems to be a risk factor for Covid-19, and once the infection is installed, both malnutrition, overweight or obesity are an important predictor of unfavorable evolution. Aim: To evaluate the risk and nutritional status in hospitalized patients with Covid-19. Methods: Cross-sectional study involving patients with Covid-19 infection admitted to a university hospital in Recife-PE. The sample consisted of individuals aged ≥20 years who tested positive for Covid-19, through the RT-PCR molecular test, through nasopharyngeal secretion swab. Nutritional risk was assessed through recommended screening for this group of patients, and nutritional status, through the Body Mass Index (BMI) and biochemical tests. Demographic variables, length of hospital stay and clinical outcome (discharge, transfer to ICU and death) were also considered. Results: 71 patients were evaluated, with a mean age of 52.3 ±13.4 years. Nutritional risk was observed in 95.8% of patients, low weight and overweight were found in 12.7% and 56.3% of the sample, respectively. Low hemoglobin levels were found in 70% of patients and about 75% of patients had depletion according to the total lymphocyte count (TLC) parameter. There was no association of nutritional status with worse outcome. Conclusion: A high percentage of nutritional risk, overweight, low levels of TLC and anemia were observed in patients with Covid-19. Nutritional extremes (malnutrition and obesity) were not associated with a worse clinical outcome and longer hospital stay.
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