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Effect of Diet in People with HCV

Chronic hepatitis C is associated with various metabolic complications such as insulin resistance, but the effects of diet on liver fibrosis progression and response to treatment are not well-understood. As reported in the December 2008 American Journal of Gastroenterology, C. Loguercio and colleagues studied 1084 chronic hepatitis C patients – 432 of whom were treated with interferon-based therapy – and 2326 uninfected control subjects. At baseline, there were no differences between the two groups with regard to dietary habits, metabolic status, or alcohol consumption; about half were classified as overweight and about 60% reported drinking alcohol. In a logistic regression analysis, intake of carbohydrates, lipids such as cholesterol, polyunsaturated fatty acids, and alcohol were independent risk factors for liver damage. In addition to heavier alcohol consumption, intake of some dietary components (including unsaturated fatty acids, iron, zinc, vitamin A, and niacin) differed significantly between treatment responders and non-responders. "Our results show that dietary composition is related to the extent of liver damage,” the study authors concluded. "This suggests that HCV patients may benefit from instructions regarding their diet."