Hepatosteatozlu Obez Hastalarda Enerji ve İleri Glukasyon Son Ürün İçeriği Azaltılmış Diyetlerin İnflamasyon ve Biyokimyasal Bulgular Üzerine Etkisi

Abstract

Aim of this study is to investigate the effects of low-fat, low-cholesterol diet with energy reduced and a low-fat, low-cholesterol diet with energy and AGE reduced diet by recommending moist-heat cooking methods instead of dry-heat cooking methods on serum AGE levels, anthropometric measurements, inflammation and blood biochemical markers in obese individuals with hepatosteatosis. Individuals with diagnosed hepatosteatosis were divided into two groups; group LFSA (low- fat standart AGE diet; n=12) and group LFLA (low fat and low AGE diet; n=12) receiving treatments including energy and fat reduced low cholesterol diet and energy, AGE and fat reduced low cholesterol diet for 12 weeks in this study. Individuals' blood pressure, body weight, and body composition were measured once a month and anthropometric measurements were taken. Significant reduction was observed in anthropometric measurements such as body fat mass, waist circumference and BMI in both groups at the end of the study (p<0,05). When the degree of liver steatosis participants were evaluated with ultrasound by physician, hepatic remission observed in 4 individuals in group LFSA and 3 individuals in group LFLA at the end of the study. The percentage decrease in CML levels levels were found to be significantly higher in group LFLA than in group LFSA at the end of study (p<0,05). It was determined that there was no difference in CML and sRAGE levels of the groups at the end of study (p>0,05). TNF-α levels reduced in group LFLA (p=0,02) at the end of study and this value was statistically lower than group LFSA (p=0,033). Further studies are required to observe the positive effects of dietary treatment with reduced AGE content on the disease by changing the cooking methods in individuals with hepatosteatosis.