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논문 상세정보

생화학적 지표로 본 알코올성 간질환 환자의 단백질 및 지질 영양상태

Biochemical Evaluation of Nutritional Status of Protein and Lipid in Patinets with Alcoholic Liver Disease

Abstract

The purpose of this study is to evaluate the nutritional status of protein and lipids in the patients with alcoholic liver disease, to find an effective way of dietary management for patients with alcoholic liver disease and to obtain the materials for nutritional education for alcoholics. The subjects consist of 80 patients with alcoholic liver cirrhosis(ALC) and 12 patients with alcoholic fatty liver(AFL). The control group included 57 alcoholics without liver disease(A), 32 patients with viral liver cir rhosis(VLC) and 194 normal(NL). Biochemical evaluation of nutritional status was performed by ana lyzing the profiles of protein and lipids in blood samples. The results are summarized as follows: 1) The frequency of subjects below the normal range of serum total protein was 26.3% in ALC, 16.7% in AFL and 3.5% in A. Serum albumin was lower in 41.3% of ALC. 2) The alcoholics without liver disease showed significantly higher level of serum triglycerides, total cholesterol and LDL cholesterol than the other groups. The alcoholic subjects had lower HDL cholesterol than normal subjects. Overall, the protein and lipids status of the alcoholic subjects in this study was evaluated to be very poor on the basis of biochemical assessments. The results suggest that alcohol abuse and poor dietary intake could cause malnutrition. An extensive nutritional education should be emphasized for the alcohol consuming population. High quality of protein and other dietary intakes from early stage of the disease may be effective in nutritional therapy for the patient with alcoholic liver disease.

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이 논문을 인용한 문헌 (2)

  1. 구보경, 정준모, 이혜성 1998. "생화학적 지표로 본 알코올성 간질환 환자의 비타민 및 무기질 영양상태" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 27(6): 1244~1252 
  2. 조배식, 이재준, 이명렬 2007. "머위 추출물이 알코올 투여한 흰쥐의 간조직 내 항산화 체계에 미치는 영향" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 36(3): 298~300 

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