SVS WIfI wound classification system for CLTI risk stratification
Applied
Type
ModificationConfidence
92%
Created
Apr 26, 2026
Evidence
1 source
Rationale
The stale acc 2025 e citation supporting WIfI as the preferred CLTI classification system has been replaced with the superseding 2026 ACC/AHA lower extremity PAD guideline (ACC/AHA, PMID 41252847), which covers the same recommendation. Per the stale guideline replacement instructions, the older citation is removed and the newer guideline is cited in its place. No other content changes are warranted as the existing text accurately reflects current evidence.
Evidence
Content Changes
removedadded
The Society for Vascular Surgery (SVS) Wound, Ischemia, and foot Infection (WIfI) classification system stratifies chronic limb-threatening ischemia (CLTI) risk by combining three domains: **Wound** (W0–3), **Ischemia** (I0–3), and **foot Infection** (fI0–3) to generate an overall limb threat stage (Stages 1–4). Higher WIfI stages correlate with increased 1-year amputation risk and greater potential benefit from revascularization. RecentThe scientificACC/AHA statementsguidelines fromon themanagement Americanof Collegelower ofextremity Cardiologyperipheral (ACC)artery disease (PAD) reinforce WIfI as the preferred classification system for risk stratification and clinical decision-making in adults with diabetes and CLTI [@acc2025-e].[@acc2026-e]. Objective ischemia thresholds include toe pressure (I0: ≥40 mmHg; I1: 30–39 mmHg; I2: <30 mmHg; I3: <30 mmHg with rest pain) and transcutaneous oxygen tension (TcPO₂; I0: ≥40 mmHg; I1: 30–39 mmHg; I2: <30 mmHg; I3: <30 mmHg with rest pain). WIfI should be documented at baseline and reassessed after revascularization to evaluate treatment response [@mills2014, @conte2019]. :::widget{type="calculator" id="wifi"} {} ::: <!-- type: classification --> **WIfI Limb Threat Stage Matrix** | **WIfI Stage** | **1-Year Amputation Risk** | **Revascularization Benefit** | | --- | --- | --- | | 1 (Very low) | <5% | Low | | 2 (Low) | 5–10% | Moderate | | 3 (Moderate) | 10–20% | High | | 4 (High) | >20% | Very high |