TY - JOUR T1 - Effect of soy protein supplementation in patients with chronic hepatitis C: a randomized clinical trial. AU - Oliveira,Lucivalda P M, AU - de Jesus,Rosangela P, AU - Boulhosa,Ramona S S B, AU - Mendes,Carlos Mauricio C, AU - Gnoatto,Maria Cecilia, AU - Lemaire,Denise C, AU - Toralles,Maria Betania P, AU - Cavalcante,Lourianne N, AU - Lyra,Andre C, AU - Lyra,Luiz G C, PY - 2011/06/01/received PY - 2011/09/09/revised PY - 2012/03/28/accepted PY - 2012/5/22/entrez PY - 2012/5/23/pubmed PY - 2012/9/18/medline KW - Chronic hepatitis C KW - Hepatic steatosis KW - Hepatitis C virus KW - Insulin resistance KW - Soy supplementation SP - 2203 EP - 11 JF - World journal of gastroenterology JO - World J Gastroenterol VL - 18 IS - 18 N2 - 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. SN - 2219-2840 UR - https://www.unboundmedicine.com/medline/citation/22611313/full_citation L2 - https://www.wjgnet.com/1007-9327/full/v18/i18/2203.htm DB - PRIME DP - Unbound Medicine ER -