Food Groups Intake of Cirrhotic Patients, Comparison With the Nutritional Status and Disease Stage



Pashayeekhamene F¹ ; Saberfiroozi M² ; Hatami B³ ; Rashidkhani B⁴ ; Aghamohammadi V⁵ ; Mohammadi E⁵ ; Hekmatdoost A¹ Show Affiliations
Source: Gastroenterology and Hepatology from Bed to Bench Published:2019

Abstract

Aim: The aim of this study was to determine the relation between different food groups intake, nutritional status of cirrhotic patient and the stage of the disease. Background: Protein-energy malnutrition (PEM) is a common problem in cirrhotic patients. Food intake assessment is highly important in the investigation regarding the health-disease process. Methods: In this cross-sectional study, sixty eight ambulatory cirrhotic patients, with a mean age of 54 years, were included. In order to assess the stage of the disease and malnutrition status, Child-Pugh score and Subjective Global Assessment index were used respectively. Dietary intakes were assessed using a 168-item semi-quantitative validated food frequency questionnaire. Odds ratios (OR) and the corresponding 95% confidence intervals (CI) were computed, using logistic regression models. Results: After adjustment for confounders, we found significant inverse relations between intakes of nuts (OR=0.140, CI=0.031-0.625) and olive (OR=0.212, CI=0.049-0.917) with severity of disease and boiled potatoes (OR=0.154, CI=0.040-0.592) and legumes (OR=0.090, CI=0.020-0.406) with malnutrition status. Inversely, solid fats (OR=3.324, CI=1.080-10.238) and mayonnaise (OR=5.215, CI=1.203-22.612) were positively associated with disease severity and malnutrition, respectively. Conclusion: These findings suggest that selection of healthy foods was negatively associated with severity of hepatic cirrhosis whereas unhealthy food groups had a positive relation with disease severity and malnutrition. © 2019 RIGLD, Research Institute for Gastroenterology and Liver Diseases.