Destacando brevemente algumas evidências não observadas em dois pacientes com COVID-19 e comorbidades

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Publicado: Aug 14, 2024
DOI: https://doi.org/10.52600/2763-583X.bjcr.2025.5.1.bjcr16
Palavras-chave:
SARS-CoV-2, COVID-19, Comorbidades, Achados laboratoriais, Curso clínico, Mortalidade

Conteúdo do artigo principal

Abdullah
Department of Health and Biological Sciences, Abasyn University Peshawar
Muhammad Salman
Department of Health and Biological Sciences, Abasyn University Peshawar
Sher Ali
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo
Riaz Muhammad
Department of Health and Biological Sciences, Abasyn University Peshawar
Aiman Waheed
Centre of Biotechnology and Microbiology, University of Peshawar
Muddasir Khan
Centre of Biotechnology and Microbiology, University of Peshawar
Sana Ullah
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo
Carlos Augusto Fernandes de Oliveira
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo

Resumo

Nos últimos anos, o coronavírus da síndrome respiratória aguda grave 2 (SARS-CoV-2) causou significativa morbidade e mortalidade em todo o mundo. A positividade para COVID-19 dos pacientes foi confirmada por RT-PCR logo no início da hospitalização. Da mesma forma, os pacientes foram submetidos a radiografia de tórax, que revelou pneumonia por COVID-19 com derrame pleural no pulmão esquerdo. Todos os parâmetros laboratoriais, incluindo biomarcadores hematológicos (por exemplo, contagem total de leucócitos e hematócrito) e inflamatórios (por exemplo, proteína C-reativa, tempo de protrombina, tempo de tromboplastina parcial ativada, D-dímero e ferritina sérica) dos indivíduos falecidos estavam altamente anormais desde o primeiro dia. Choque séptico, neutrofilia, linfopenia, trombocitopenia e leucocitose foram evidentes em ambos os casos. Apesar de receberem tratamentos completos, as condições dos pacientes deterioraram rapidamente, retendo CO2 com baixa saturação de oxigênio. A pressão arterial e a saturação de oxigênio caíram acentuadamente, evoluindo para parada cardiorrespiratória nas fases finais em ambos os casos. Esses achados confirmam o impacto das comorbidades na gravidade da COVID-19, com base em mudanças notáveis nos parâmetros laboratoriais. O relatório atual sugere monitoramento extensivo de indivíduos com comorbidades e COVID-19 para reduzir a morbidade e mortalidade.

Detalhes do artigo

Como Citar
Abdullah, Salman, M., Ali, S., Muhammad, R., Waheed, A., Khan, M., Ullah, S., & Oliveira, C. A. F. de. (2024). Destacando brevemente algumas evidências não observadas em dois pacientes com COVID-19 e comorbidades. Brazilian Journal of Case Reports, 5(1), bjcr16. https://doi.org/10.52600/2763-583X.bjcr.2025.5.1.bjcr16
Edição
v. 5 n. 1 (2025): January/December - 2025
Seção
Clinical Case Reports
Creative Commons License
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Biografia do Autor

Abdullah, Department of Health and Biological Sciences, Abasyn University Peshawar

Department of Health and Biological Sciences, Abasyn University Peshawar, Pakistan.

Muhammad Salman, Department of Health and Biological Sciences, Abasyn University Peshawar

Department of Health and Biological Sciences, Abasyn University Peshawar, Pakistan.

Department of Microbiology, Faculty of Veterinary Sciences, Chulalongkorn University, Bangkok, Thai-land.

Sher Ali, Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo

Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil.

Riaz Muhammad, Department of Health and Biological Sciences, Abasyn University Peshawar

Department of Health and Biological Sciences, Abasyn University Peshawar, Pakistan.

Aiman Waheed, Centre of Biotechnology and Microbiology, University of Peshawar

Centre of Biotechnology and Microbiology, University of Peshawar, Pakistan.

Muddasir Khan, Centre of Biotechnology and Microbiology, University of Peshawar

Centre of Biotechnology and Microbiology, University of Peshawar, Pakistan.

Sana Ullah, Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo

Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil.

Carlos Augusto Fernandes de Oliveira, Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo

Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil.

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