Characteristics and Outcomes of COVID-19 in Patients on Left Ventricular Assist Device Support.

BACKGROUND: The coronavirus disease 2019 (COVID-19) pandemic continues to afflict millions of people worldwide. Patients with end-stage heart failure and left ventricular assist devices (LVADs) may be at risk for severe COVID-19 given a high prevalence of complex comorbidities and functional impaired immunity. The objective of this study is to describe the clinical characteristics and outcomes of COVID-19 in patients with end-stage heart failure and durable LVADs. METHODS: The Trans-CoV-VAD registry is a multi-center registry of LVAD and cardiac transplant patients in the United States with confirmed COVID-19. Patient characteristics, exposure history, presentation, laboratory data, course, and clinical outcomes were collected by participating institutions and reviewed by a central data repository. This report represents the participation of the first 9 centers to report LVAD data into the registry. RESULTS: A total of 40 patients were included in this cohort. The median age was 56 years (interquartile range, 46-68), 14 (35%) were women, and 21 (52%) were Black. Among the most common presenting symptoms were cough (41%), fever, and fatigue (both 38%). A total of 18% were asymptomatic at diagnosis. Only 43% of the patients reported either subjective or measured fever during the entire course of illness. Over half (60%) required hospitalization, and 8 patients (20%) died, often after lengthy hospitalizations. CONCLUSIONS: We present the largest case series of LVAD patients with COVID-19 to date. Understanding these characteristics is essential in an effort to improve the outcome of this complex patient population.

Comportamiento alimentario y bienestar psicológico en población universitaria en el norte de Chile / Food behavior and psychological well-being in university population in the north of Chile

Se ha reportado que el contexto universitario propicia un hábito alimentario inadecuado, orientado al consumo de alimentos de conveniencia caracterizados por ser de bajo costo, hipercalóricos, altos en grasas saturadas y de escaso valor nutritivo lo que aumenta el riesgo de desarrollar enfermedades crónicas no transmisibles. En este contexto, la evidencia refiere que algunos indicadores psicológicos como mayores niveles de satisfacción vital y apoyo familiar se relacionan con una dieta de mayor calidad al mismo tiempo que es asociada a un menor índice de masa corporal. Sin embargo, existe un vacío teórico respecto a las distintas caracterizaciones de comportamientos alimentarios que guían la toma de decisiones relacionadas con las preferencias y consumo de alimentos en población universitaria. El objetivo de esta investigación fue analizar la relación existente entre caracterizaciones de comportamiento alimentario con el bienestar psicológico de estudiantes universitarios en el norte de Chile. La muestra estuvo compuesta por 647 estudiantes residentes en las ciudades de Arica y Antofagasta, el promedio de edad fue de 22 años, se utilizó el cuestionario de bienestar psicológico de Carol Ryff y el cuestionario holandés de conductas alimentarias. Los resultados indican que la ingesta emocional tiene el mayor efecto sobre el bienestar psicológico relacionándose significativa y negativamente con todas sus dimensiones, la tendencia restrictiva se asoció con autoaceptación, relaciones positivas y autonomía, finalmente la ingesta externa no reportó ningún efecto sobre el bienestar psicológico. Es necesario generar más evidencia de la relación entre variables psicológicas y alimentación(AU)

It has been reported that the university context fosters an inadequate eating habit, oriented to the consumption of convenience foods characterized by being low cost, hypercaloric, high in saturated fat and low nutritional value, which increases the risk of developing chronic noncommunicable diseases. In this context, the evidence refers that some psychological indicators such as higher levels of life satisfaction and family support are related to a higher quality diet while being associated with a lower body mass index. However, there is a theoretical gap regarding the different characterizations of eating behaviors that guide decision making regarding food preferences and consumption in the university population. The objective of this research was to analyze the relationship between characterizations of eating behavior with the psychological well-being of university students in northern Chile. The sample consisted of 647 students residing in the cities of Arica and Antofagasta, the average age was 22 years, the Carol Ryff psychological well-being questionnaire and the Dutch food behavior questionnaire were used. The results indicate that emotional intake has the greatest effect on psychological well-being by being significantly and negatively related to all its dimensions, the restrictive tendency was associated with self-acceptance, positive relationships and autonomy; finally, external intake did not report any effect on psychological well-being. It is necessary to generate more evidence of the relationship between psychological variables and food(AU)