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Nutrition in Clinical Practice
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Invited Reviews

Nutrition for Patients With Cystic Fibrosis

Diane L. Olson, RD, CSP, CNSD
W. Frederick Schwenk, II, MD

Mayo Clinic College of Medicine, Rochester, Minnesota

Correspondence: Correspondence: Diane L. Olson, RD, CSP, CNSD, St. Mary's Hospital, 1216 Second Street West, Rochester, MN 55902. Electronic mail may be sent to olson.diane{at}mayo.edu.

Cystic fibrosis (CF) is the most frequent, lethal genetic disorder among northern Europeans. The etiology of this autosomal recessive disease is known to be a defect in the cAMP activation of chloride (Cl—) channels in secretory cells in many organs of the body. Although this defect usually leads to severe lung disease, many of these patients also have nutritional deficiencies. Nutrition is one of the key components in the management of CF. Patients are at high risk for malnutrition, which may result in accelerated progression of the disease and increased morbidity. This review will discuss nutrition recommendations for calories, protein, vitamins and minerals, and enteral and parenteral nutrition support practices.

Nutrition in Clinical Practice, Vol. 19, No. 6, 575-580 (2004)
DOI: 10.1177/0115426504019006575
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