How different is the dietary pattern in non-alcoholic steatohepatitis patients?

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Cortez Pinto, H (Author) Other; Jesus, L (Author) Other; Barros H (Author) FMUP; Lopes C (Author) FMUP; Moura, MC (Author) Other; Camilo, ME (Author) Other

Journal

Title: Clinical Nutrition

Vol. 25 No. 5

Pages: 816-823

ISSN: 0261-5614

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 188 Citations

Scopus - 204 Citations

Other information

Authenticus ID: P-004-GR0

DOI: 10.1016/j.clnu.2006.01.027

Abstract (EN): Background/aims: This study aimed at evaluating whether patients with nonalcoholic steatohepatitis (NASH) had a specific dietary pattern and how it compared with data representative from the same geographical region individuals. Subjects and methods: Clinical, biochemical and anthropometrics: weight, height, body mass index (BMI) and waist circumference were collected in 45 NASH patients. Diet history was assessed using a validated semi-quantitative food frequency questionnaire, analysed with the Food Processor Pluso, and was compared, after adjustment for BMI, with data from a sample of 856 free-living individuals, frequency matched for sex and age. Results: Patients' mean age was 49.6 +/- 10.6 years, 26 F: 19 M, BMI: 31.2 +/- 5.0 kg/m(2). Comparison of their diet history with control data (C) revealed that carbohydrate consumption was lower in patients (P): P-243.6 +/- 5.7g vs. C-261.5 +/- 1.6g, P < 0.05, and most patients had very low fibre intake. Conversely, total fat consumption was higher in patients: P-79.7 +/- 1.7gvs. 73.0 +/- 0.4, P < 0.01. A significantly higher intake of n-6 fatty acids (P = 0.003) and n-6/n-3 ratio was found in patients, P < 0.001. Conclusions: Our results suggest that the quality and combination of carbohydrates and fat intake may be more relevant than their isolated amount; an increased fat intake with an excessive amount of n-6 fatty acids can be implicated in promoting necro-inflammation, and provides further grounds for individualized dietary therapy.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8