Personalised nutrition may play a vital role in helping critically ill patients recover more quickly and with fewer complications after major surgery, trauma, burns and other life-threatening conditions.
A systematic appraisal of current nutrition guidelines published in the journal Clinical Nutrition, reviewed 17 nutrition guidelines from around the world and found that while there is extensive guidance for critically ill patients, no nutrition guidelines are designed specifically for people recovering from major surgery while critically ill.
Researchers say this gap is important because surgical patients often face unique challenges during recovery. Their bodies need extra energy and nutrients to heal damaged tissue and fight infection, but many patients are unable to eat enough due to treatment interruptions, digestive problems or reduced consciousness.
Lead author Chen Xin from Capital Medical University in China, who did the research as part of her PhD, says nutrition should be considered a key part of treatment and recovery, not simply an add-on to medical care.
“Critically ill surgical patients are particularly vulnerable to malnutrition, and their nutritional needs can change significantly depending on the type of surgery, where they are in their recovery and their overall health,” says Chen.
“Our review found that nutrition support should begin as early as possible, often within the first 24 to 48 hours after surgery, when it is safe to do so. Early nutrition can help support healing, maintain muscle mass and give patients the best chance of recovery.
“We also found that feeding through the digestive system should be used whenever possible, while recognising that every patient’s needs are different.
“For example, someone recovering from severe burns may need large amounts of protein and very early nutrition to help repair damaged tissue. In contrast, a patient with significant bowel injuries may require specialised feeding tubes, a liquid diet or intravenous nutrition until they are able to tolerate normal feeding.
“The evidence also highlights the importance of identifying patients at risk of malnutrition early and regularly reviewing their nutritional progress throughout their hospital stay.”
Senior author Professor Frances Lin, a leading international expert in quality and safety in acute and critical care, says tailored nutrition can make a meaningful difference to patients recovering from serious illness or injury.
“These patients are recovering not only from surgery or trauma, but also from the effects of critical illness,” says Professor Lin from Flinders’ Caring Futures Institute.
“Good nutrition gives a body the building blocks it needs to heal. An individualised nutrition plan can support recovery, help patients regain strength and improve their overall outcomes.”
The review found that nutritional requirements vary considerably between patients, including those with severe burns, traumatic injuries, pancreatitis, organ transplants, kidney disease and neurological injuries.
Rather than rely on a one-size-fits-all approach, the researchers say nutrition care should be tailored to each patient’s condition and stage of recovery.
The findings provide practical guidance for healthcare teams and highlight the need for dedicated nutrition guidelines to benefit critically ill surgical patients.
Researchers hope such guidelines will help improve recovery, reduce complications and support better long-term health outcomes for patients after serious surgery or injury.
The paper, Nutrition management in critically ill surgical patients: a clinical practice guideline appraisal and synthesis, by researchers from the Caring Futures Institute, Flinders University, Australia and School of Nursing, Capital Medical University, China including Xin, Chen, Luo, Yuhong, Liu, Yuhua, Xu, Yan, Liu, Guixin, Han, Binru and Lin, Frances, was published in Clinical Nutrition journal. DOI: 10.1016/j.clnu.2026.106755
