DIET IN CHRONIC HEPATITIS C

Abstract

The liver plays a major role in metabolism and has a number of functions in the body, including carbohydrate metabolism (gluco- neogenesis, glyco-genolysis, glycogenesis), protein and lipid metabolism and detoxification. The liver stores a multitude of substances, including glucose (in the form of glycogen), triglycerides, vitamin A (1-2 years supply), vitamin D (1 - 4 months supply), vitamin B12, iron, and copper.

To be defined as chronic hepatitis, a patient must have at least 6 months of hepatitis or biochemical and clinical evidence of liver disease with unsolved hepatic inflammation found on biopsy procedures.

Hepatitis C (HCV) is a major cause of acute hepatitis and chronic liver disease,

Background

Healthy eating is a significant factor in reducing the risk of developing a variety of chronic conditions6,9.

Eating adequate amounts of essential nutrients, coupled with energy intake in balance with energy expenditure, is essential to maintain health and to prevent or delay the development of obesity or malnutrition.

Nutrition care should be a component of the total health care provided to persons infected with HCV.

Persons infected with HCV do not need to follow specific dietary restrictions unless they

including cirrhosis and liver cancer. Globally, an estimated 170 million people are chronically infected with HCV and 3 to 4 million persons are newly infected each year. HCV is spread primarily by direct contact with human blood. The major causes of HCV infection worldwide are the use of unscreened blood transfusions, and the re-use of needles and syringes that have not been adequately sterilized. About 80% of newly infected patients progress to develop chronic infection.

Cirrhosis develops in about 10% to 20% of persons with chronic infection, and liver cancer develops in 1% to 5% of persons with chronic infection over a period of 20 to 30 years.