Nutritional status in relation to lifestyle in patients with compensated viral cirrhosis

Table 4 The dietary surveys of all subjects (mean ± SD)

	Control	Chronic hepatitis	Cirrhosis
Energy intake (kcal)	1814 ± 400	1768 ± 470	1730 ± 468
Energy intake (kcal/BW)	31.0 ± 7.5	30.0 ± 8.6	32.0 ± 9.0
Carbohydrate percentage (%)	57.9 ± 7.1	59.1 ± 9.1	60.1 ± 8.9
Protein percentage (%)	15.9 ± 2.9	16.2 ± 2.8	16.2 ± 3.0
Fat percentage (%)	26.1 ± 7.1	24.8 ± 8.4	23.7 ± 8.8
Carbohydrate intake (g)	248.9 ± 57.4	254.9 ± 76.5	251.2 ± 67.9
Protein intake (g)	68.0 ± 17.1	68.3 ± 17.1	70.0 ± 19.5
Protein intake (g/BW)	1.2 ± 0.3	1.2 ± 0.4	1.3 ± 0.4
Fat intake (g)	50.5 ± 19.5	47.4 ± 21.4	46.7 ± 24.4
Calcium intake (mg)	544 ± 198	513 ± 170	536 ± 216
Iron intake (mg)	7.9 ± 2.7	7.4 ± 1.8	7.2 ± 2.5
Salt intake (g)	8.7 ± 2.3	8.7 ± 2.9	8.5 ± 2.3
Vitamin A intake (μgRE)	1015 ± 391	1046 ± 512	979 ± 478
Vitamin B1 intake (mg)	0.8 ± 0.4	0.8 ± 0.3	0.9 ± 0.4
Vitamin B2 intake (mg)	1.1 ± 0.3	1.2 ± 0.5	1.1 ± 0.4
Vitamin C intake (mg)	114 ± 66	148 ± 191	118 ± 64
Dietary fiber intake (mg)	14.3 ± 4.3	13.9 ± 4.1	14.0 ± 3.8
Grains (g)	402.5 ± 111.2	449.5 ± 173.4	416.3 ± 133.0
Green and yellow vegetables (g)	121.4 ± 76.1	143.6 ± 170.7	137.8 ± 96.8
Light-colored vegetables (g)	187.1 ± 128.3	165.8 ± 73.0	167.1 ± 78.5
Tubers and roots (g)	65.8 ± 68.1	38.1 ± 50.5	37.2 ± 44.0
Meat (g)	51.9 ± 67.5	67.8 ± 67.2	66.8 ± 73.5
Seafood (g)	97.4 ± 71.4	82.0 ± 56.0	73.3 ± 56.1
Egg (g)	37.4 ± 36.2	40.0 ± 38.9	27.0 ± 26.7
Pulses (g)	61.9 ± 64.1	57.0 ± 59.3	65.6 ± 72.3
Milk and daily product (g)	124.9 ± 119.5	130.1 ± 117.7	142.3 ± 132.1
Fruit (g)	114.5 ± 113.8	109.2 ± 192.1	129.1 ± 128.8
Oil and fat (g)	11.3 ± 10.9	11.9 ± 11.6	9.4 ± 11.6

Statistical differences among the 3 groups were determined by the Kruskal-Wallis and Scheffe's multiple comparison tests. BW: Body weight; RE: Retinol equivalents.