[Analysis of dietary pattern in patients with non-alcoholic fatty liver disease]

Dietary characteristics are the most significant factor in the development and dynamics of non-alcoholic fatty liver disease (NAFLD). The aim of the research was to study the nutritional characteristics of patients with NAFLD compared with the control group without NAFLD. Material and methods. An analysis of a patient database (n=613) generated from 2021 to 2023 was conducted. A case-control study was carried out on 77 pairs of patients (NAFLD group and control group) matched by gender, age and body mass index. The assessment of the stage of liver steatosis and fibrosis was carried out using vibrationcontrolled liver elastometry. The nutrition of the patients was assessed by the frequency of food intake for the previous 1 mon. To analyze the diet of a particular person, the actual level of consumption was compared with the optimal level of the main food group consumption calculated in accordance with the calorie content of his diet according to the recommendations of the healthy eating pyramid, as well as with consumption according to dietary patterns associated with a reduced risk of NAFLD Results. When comparing the consumption of basic macronutrients and energy between the studied groups, a higher consumption of total fat, including saturated (SFA), monounsaturated (MUFA), polyunsaturated fatty acids (PUFA) was found in patients with NAFLD. Patients with NAFLD consume more often foods from the «oils and fats» (1.5 [1.1; 2.3] vs 1.1 [0.9; 1.9] times per day; p=0.003) and the «vegetables and mushrooms» group (3.6 [2.6; 4.3] vs 3.0 [2.0; 4.0] times per day; p=0.046). Within the food groups, it was found that patients with NAFLD consume more sausages (0.8 [0; 6.7] vs 3.3 [0.4; 14.3] g/day, p=0.03), smoked meats (0 [0; 3.3] vs 2 [0; 7.1] g/day; p=0.03), hard cheeses (12.8 [4.3; 17.1] vs 17.1 [4.3; 30.0] g/day; p=0.02), eggs (25.7 [12 .8; 51.4] vs 25.7 [17.1; 51.4] g/day; p=0.03), greens (6.4 [2.9; 10.0] vs 10.0 [4.3; 20.0] g/day; p=0.03), onion (15.0 [4.3; 30.0] vs 25.7 [8.6; 50.0] g/day; p=0.04), dumplings (6.7 [1.2; 16.7] vs 13.3 [5.0; 28.5] g/day; p=0.01). At the same time, they consumed less dried fruits (3.6 [0.4; 21.4] vs 3.3 [0; 10.7] g/day; p=0.03), fermented dairy products (13.3 [0; 85.6] vs 0 [0; 28.5] g/day p=0.02). Both groups demonstrated eating habits that differed from those recommended by the healthy eating pyramid: consumption of fish and seafood, nuts and seeds amounted to 80%, milk and dairy products - 40%, legumes and vegetable oils - 20% of the optimal values. Conclusion. The dietary pattern of patients with NAFLD is characterized by reduced consumption of food groups that are protective against the development of NAFLD: nuts, fish, vegetable oils, milk and fermented milk products.