Nutrition – the key to human health

“You are what you eat.” This familiar saying highlights the importance of nutrition for human health. Food is our source of energy, nutrients, vitamins and trace elements. These ingredients provide us with everything we need to stay healthy and to recover when we are sick. As a healthcare company, we attach great importance to healthy nutrition – in our product portfolio and our hospitals.

Combating disease-related malnutrition with clinical nutrition

A variety of illnesses change the eating habits of patients and increase the risk of malnutrition. The causes can include lack of appetite, gastrointestinal complaints and altered nutrient requirements. Fresenius Kabi offers a broad portfolio of clinical nutrition products to prevent and treat malnutrition. The product range undergoes continuous development. The company focuses on the special needs of particularly vulnerable groups and people with serious illnesses, including conditions involving the digestive tract, and cancer. We also provide solutions for surgery, intensive care, pediatrics, and elderly care to provide tailor-made concepts for specific nutritional needs.

At the same time, Fresenius Kabi is also driving forward research in the field of clinical nutrition. The company is currently involved in around 30 relevant studies. In addition, the JUMPStart program awards research grants, and we cooperate with leading institutions such as the European Society for Intensive Care Medicine (ESICM). We also work with ESICM to confer the ESICM Fresenius Kabi Clinical Nutrition Award. This promotes research and medical education in clinical nutrition and intensive care medicine.

In 2024, the award went to a project investigating the effects of enteral nutrition during the day – i.e. food intake through the digestive tract. The project also looked at the impact of ketogenic fasting at night on postoperative delirium in critically ill patients. Delirium of this nature is a common challenge, especially in patients of advanced age in a serious condition. This state of confusion following surgery can be a traumatic experience for patients and their relatives. It is also associated with more severe health issues and fatal outcomes. Experts believe that sticking to a regular daily routine of eating and fasting – based on the body’s natural 24-hour rhythm – can support a healthy gut and help the body carry out important repair processes. Medical specialists participating in the award-winning study are investigating the role of cyclical enteral nutrition (12 hours during the day) compared to continuous standard enteral nutrition (24 hours). This approach evaluates patient-centered parameters like signs of delirium and status of cognitive functions.

United for Clinical Nutrition

Fresenius Kabi is running the multinational initiative United for clinical nutrition. This project is directed toward raising awareness of medical nutrition therapy. Educational measures, data collection, and clinical assessments in various regions are intended to reduce the incidence of malnutrition in hospitals.

Healthy nutrition in hospitals

Healthy nutrition also plays an important role in hospital settings. Nutrition is an important companion on the road to recovery. Good nutritional status can exert a positive impact on therapeutic success. It can even shorten the length of a hospital stay. In 2024, Quirónsalud implemented the “Programa de Alimentación Saludable” project, which aims to encourage healthy, mindful and sustainable nutrition in all facilities.

The aim of this program is to improve patient well-being and increase resource efficiency. Interaction with medical staff and suppliers is also to be further improved, as nutrition thus becomes an important aspect of treatment in the hospital. At the same time, relationships with regional producers will be strengthened, with priority given to seasonal, organic and local products.

Patients will be supported by specialized professionals in all processes and questions related to their diet from admission and throughout their stay. The menus are tailored to individual needs. The program is present throughout the food cycle as well as in vending machines and cafeterias.

Quirónsalud has collaborated with the renowned chef Iván Cerdeño, who has been awarded three Repsol Suns and two Michelin stars, to design the various menus and dishes. The innovations include the following aspects: higher variety of fish and vegetables, using pulses and whole grains and seasonal fruit. Opportunities to avoid food waste also play a major role in the composition of the menus.

With this initiative, Quirónsalud is pursuing the goal of meeting its own high-quality standards in the area of nutrition as well – providing holistic care for people.