Table 4. Comparative dietary food pattern in patients with liver damage based on BMI (n = 64).
| Variables | Ref value | NW | OW | OB I-II | OB III | p-value |
|---|---|---|---|---|---|---|
| Subjects, n (%) | - | 5 (8) | 16 (25) | 28 (44) | 15 (23) | - |
| Energy, Kcal | - | 1884.2±585 | 1965.3±483 | 2278.9±963 | 3771.1±1954a | 0.020 |
| Proteins (%) | 15% | 16.2±2.4 | 16.8±4.7 | 17.6±3.5 | 18.3±4.2 | 0.659 |
| Total fat (%) | <30% | 42±9.7b | 29.5±9.5 | 27.8±7.8 | 31.3±7.8 | 0.009 |
| SFA (%) | <7% | 11.2±4.4 | 7.4±3.8 | 7.7±4.1 | 11.1±4.2 | 0.053 |
| MUFA (%) | >10% | 14.6±9.2 | 10.4±5.5 | 8.8±3.3 | 9.4±4.3 | 0.545 |
| PUFA (%) | 10% | 5.8±3.7 | 4.9±2.1 | 4.4±1.6 | 3.9±2.2 | 0.284 |
| Carbohydrates (%) | 55% | 45±10 | 56.4±13.2 | 56.3±9 | 51.5±7.5 | 0.073 |
| Proteins, g | - | 77.8±31 | 81.7±27.2 | 100.5±48.6 | 160.1±65.3c | 0.004 |
| Total fat, g | - | 89.7±38.9 | 62.3±20.3 | 73.1±43.9 | 137.8±87.8d | 0.030 |
| Carbohydrates, g | - | 207.2±70.7 | 281.5±110.5 | 312.4±116.3 | 483.1±268.4e | 0.011 |
| Sugar, g | <50g | 43.4±26.9 | 36.4±27.8 | 41.6±39.6 | 43.7±34.8 | 0.940 |
| Fiber, g | 20–30 g | 17.7±6.3 | 25.3±18 | 21.4±11.3 | 31.4±21.8 | 0.185 |
| Cholesterol, mg | <200 mg | 440.8±247.4 | 242.8±200 | 309.7±204.4 | 551.2±464.6d | 0.021 |
Data are expressed mean ± SD unless indicated. NW, Normal weight; OW, Overweight; OB I-II, Obesity I and obesity II; OB III, Obesity III. Kcal: Kilocalories; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids, PUFA: polyunsaturated fatty acids. Dietary references adapted according to NOM-015-SSA2-2010, NOM-037-SSA2-2012 and ATP III.
aOB III vs. NW and OW
bNW vs. OW and OBI I-II
cOB III vs. NW, OW and OB I-II
dOB III vs. OW
eOB III vs. NW.