DOI: https://doi.org/10.14710/jai.v0i0.71031

Effect of albumed milk on albumin serum levels in sepsis patients treated at Intensive Care Unit (ICU)

Department of Anesthesiology and Intensive Therapy, Faculty of Medicine, Brawijaya University/ Dr. Saiful Anwar General Hospital, Malang, Indonesia, Indonesia

Received: 12 Feb 2025; Revised: 23 Jan 2026; Accepted: 3 Feb 2026; Available online: 5 Feb 2026.
Open Access Copyright 2021 JAI (Jurnal Anestesiologi Indonesia)
Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License.

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Abstract

Background: Sepsis, an infection-induced condition, triggers an inflammatory response leading to life-threatening organ dysfunction and hypoalbuminemia. Albumed milk, containing extracts from egg whites and sprouts, has been considered a potential intervention to prevent hypoalbuminemia.

Objective:This study aimed to evaluate the impact of Albumed Milk on serum albumin levels in sepsis patients within the Intensive Care Unit (ICU).

Methodology: An experimental study involved two groups totaling 40 patients. The control group received a standard ICU diet, while the treatment group received the regular ICU diet supplemented with 30 grams of albumed milk every 8 hours. Albumin levels were measured on days 0 and 3.

Results: A significant reduction in average albumin levels occurred in the control group at 0.605 units (p-value = 0.006). Conversely, the treatment group showed a non-significant decrease, with an average albumin level reduction of 0.03 units (p = 0.839).

Conclusion: There was a significant decrease in albumin levels in the septic patients without albumed intervention. Conversely, albumed milk administration preserves the albumin level in septic patients. This highlights the potential utility of albumed milk as a supplementary measure in mitigating sepsis-related hypoalbuminemia.

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Keywords: critical care; intensive care; intensive care nursing; nutrition in intensive care; albumed milk

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Section: Original Articles
Language : EN
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