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Association between PNPLA3[G]/I148M variant, steatosis and fibrosis stage in hepatitis C virus - genetics matters

100%

Crisan D. , Grigorescu M. , Crisan N. , Craciun R. , Lupsor M. , Radu C. , Grigorescu M. D. , Suciu A. , Epure F. , Avram L. , Leach N.

tom 70

nr 4

Pathogenesis and clinical consequences of iron overload in chronic hepatitis C - impact of host and viral factors related to iron metabolism

67%

Sikorska K. , Romanowski T. , Bielawski K. P.

2011

tom 92

nr 1

Assessment of food consumption pattern of patients suffering from chronic hepatitis C virus

67%

El-Shobaki F. A. , El-Banna N. H. , Mokhtar H. M. , Mahmoud M. H. , Farag M. H.

nr 3

Nutritional status of patients infected with hepatitis was studied. Twenty four male patients suffering from chronic hepatitis C virus infection were selected from those attending the outpatients clinic in El-Harm Hospital. Also 21 male healthy volunteers were taken as controls. Clinical and dietary status of all individuals was examined. There were 4 cases with cirrhosis associated with ascites, 8 cases with splenomegaly, 2 cases had liver cirrhosis and one case had hematuria. Significantly higher values for the activity of AST, ALT and bilirubin were reported for patients suffering from chronic hepatitis. Patients consumed significantly less calories, proteins and fats compared to controls. Patients also consumed less fiber but the differences were not significant. The intake of phosphorus, zinc and magnesium of hepatitis patients was significantly lower than that of controls. No significant change in the intake of iron, potassium or calcium was reported. Significant drop in the intake of vitamins B1, B2, niacin, B6, B12, folate and vitamin E was reported for patients suffering from hepatitis. Intake of essential amino acids of hepatitis patients was significantly lower as compared with controls. The present study indicates that those patients need special dietary management. Improvement of patients appetites to increase their food intake from carbohydrates and protein but not fat must be considered. Also, the diets must be supplemented with calcium, phosphorus and B-vitamins but not iron. Reducing the intake of iron is essential to prevent iron overdose with its clinical complications. Those patients need special programme of nutrition education to help them to select the most beneficial food they need to escape the complication of the disease.