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Please use this identifier to cite or link to this item: http://repositorio.ufba.br/ri/handle/ri/16362

Title: Effect of soy protein supplementation in patients with chronic hepatitis C: A randomized clinical trial
Other Titles: World Journal of Gastroenterology
Authors: Oliveira, Lucivalda P. M.
Jesus, Rosangela P. de
Boulhosa, Ramona Souza da Silva Baqueiro
Mendes, Carlos Maurício Cardeal
Gnoatto, Maria Cecilia
Lemaire, Denise Carneiro
Toralles, Maria Betânia Pereira
Cavalcante, Lourianne N.
Lyra, André Castro
Lyra, Luiz Guilherme Costa
Keywords: Chronic hepatitis C;Soy supplementation;Insulin resistance;Hepatic steatosis;Hepatitis C virus
Issue Date: 2012
Abstract: AIM: To evaluate the effects of soy supplementation on insulin resistance, fatty liver and alanine aminotransferase (ALT) levels in non-diabetic patients with chronic hepatitis C (CHC). METHODS: In a prospective, randomized and single-blinded clinical trial, we compared patients with CHC who had casein as a supplement (n = 80) (control group), with patients who consumed a soy supplement diet (n = 80) [intervention group (IG)]. Both groups received 32 g/d of protein for 12 wk. RESULTS: Patients’ baseline features showed that 48.1% were overweight, 43.7% had abdominal fat accumulation, 34.7% had hepatic steatosis and 36.3% had an homeostasis model assessment index of insulin resistance (HOMA-IR) ≥ 3.0. Descriptive analysis showed that protein supplementation diet reduced hepatic steatosis in both groups; however, significant reductions in ALT levels occurred in the soy group. Multiple regression modeling indicated that in the presence of severe fibrosis (F3/F4), γ glutamyl transferase elevation and high density lipoprotein (HDL) reduction, the intervention group had 75% less chance of developing hepatic steatosis (OR= 0.25; 95% CI: 0.06-0.82) and 55% less chance of presenting with an ALT level ≥ 1.5 × the upper limit of normal (ULN) (OR = 0.45, 95% CI: 0.22-0.89). Soy treatment did not have any effect on insulin resistance (OR = 1.92; 95% CI: 0.80-4.83), which might be attributed to the fact that the HOMA-IR values at baseline in most of our patients were in the normal range. Advanced hepatic fibrosis, an ALT level > 1.5 × ULN and visceral fat were predictors of an HOMA-IR ≥ 3. The IG group had a reduced risk of an ALT level > 1.5 × ULN. An HOMA-IR ≥ 3.0 and HDL < 35 mg/dL were also risk factors for increased ALT. CONCLUSION: Soy supplementation decreased ALT levels and thus may improve liver inflammation in hepatitis C virus (HCV) patients; it also reduced hepatic steatosis in a subgroup of patients but did not change insulin resistance. It should be considered in the nutritional care of HCV patients.
Description: p. 2203-2211
URI: http://repositorio.ufba.br/ri/handle/ri/16362
ISSN: 1007-9327
Appears in Collections:Artigos Publicados em Periódicos (Medicina)

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