HN-01800143_Dietary Patterns in Relation to Hepatic Fibrosis among Patients with Nonalcoholic Fatty Liver Disease

سال انتشار: 1398
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 470

نسخه کامل این مقاله ارائه نشده است و در دسترس نمی باشد

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این مقاله:

شناسه ملی سند علمی:

ICNC03_115

تاریخ نمایه سازی: 12 اسفند 1398

چکیده مقاله:

Introduction: Nonalcoholic fatty liver disease (NAFLD) is a multifactorial disorder that can progress to fibrosis. Several dietary patterns have been associated with histological features of NAFLD. However, little is known about the association between dietary patterns and hepatic fibrosis. The current study aimed at identifying the relationship between major dietary patterns and hepatic fibrosis among patients with NAFLD.Methods: This cross-sectional study included 170 eligible subjects with NAFLD. Diet was evaluated using three 3-day dietary records during a one-month period. Hepatic fibrosis was diagnosed using Fibroscan. Western, Iranian, and healthy dietary patterns were extracted using Factor Analysis.Results: After adjustment for other risk factors, the high adherence to the western dietary pattern was associated with the higher odds of fibrosis (OR: 4.21; 95%CI: 1.63-8.31), whereas the high adherence to the healthy dietary pattern was associated with the lower odds of fibrosis (OR: 0.26; 95% CI: 0.10-0.49) than the lower adherence. Among main food groups, high intake of red meat, hydrogenated fats, and soft drinks had associated with the higher risk of fibrosis, whereas tea and coffee consumption had a protective role in hepatic fibrosis independent of other risk factors.Conclusion: The adherence to a healthy dietary pattern characterized by high intake of low-fat dairies, white meat, nuts, vegetables, fruits, and vegetable oils combined with coffee and tea consumption might be helpful in the nutritional strategies against hepatic fibrosis.

نویسندگان

Davood Soleimani

Department of Nutritional Sciences, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

Golnaz Ranjbar

Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran- Department of Biological and Environmental Sciences, Faculty of Life and Medical Sciences, University of Hertfordshire, Hatfield, AL۱۰ ۹AB, UK

Reza Rezvani

Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran- École de nutrition, Faculté des sciences de l agriculture et de l alimentation, Université Laval, Québec, Canada

Laden Goshayeshi

Department of Gastroenterology and Hepatology, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Farkhonde Razmpour

Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Mohsen Nematy

Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran