Food is medicine

ESICM joins the global call to action this World Liver Day under the theme “Food is Medicine”, highlighting the urgent need to prioritise nutrition in critically ill liver patients. For patients with acute or chronic liver failure, nutrition is not just supportive care—it is a lifesaving intervention that is often complex and difficult to manage.

Critically ill liver patients face unique metabolic challenges. Despite having increased energy and protein needs, they often suffer from poor appetite, malabsorption, and rapid muscle wasting—all compounded by systemic inflammation and organ dysfunction. Malnutrition and sarcopenia are highly prevalent and directly impact ICU outcomes, recovery, and survival.

In this population, micronutrient deficiencies are common and require early recognition and intervention. Nutritional support must be carefully balanced, considering hepatic encephalopathy, altered glucose metabolism, and fluid shifts.

In the ICU, nutrition is not just about survival—it is central to recovery. Post-ICU, these patients often continue to experience profound fatigue, weakness, and psychological stress. This calls for tailored rehabilitation strategies that include ongoing nutritional support, physical rehabilitation, and mental health care.

On this World Liver Day, ESICM underscores the critical role of intensive care teams in supporting liver health, from admission through long-term recovery. We advocate for equitable access to nutrition, supportive healthcare policies, and integrated care plans that recognise food as a form of essential medicine for critically ill liver patients.

Food is medicine—and it must be accessible, personalised, and integrated into care.