Poster Topical Area: Medical Nutrition
Location: Hall D
Poster Board Number: 628
Baseline data of 1030 subjects from a dynamic cohort study (2005-2017 data) were analyzed cross-sectionally. Analysis included medical, dietary (24h-food intake questionnaire and healthy eating index-HEI calculation), physical activity (IPAQ), anthropometry, and plasma biochemistry. An algorithm based on BMI, waist circumference (WC), triglycerides, and GGT was previously used to develop the "fatty liver index" (FLI), which varies between 0 and 100 with a FLI ≥ 60 associated with NAFLD. Longitudinal analyses were undertaken using data from 583 subjects submitted to a 10-wk LiSM intervention with daily supervised mixed-physical exercises (5x/wk, 80min/session/60-80% VO2max) and dietary counseling. FLI values were split into quartiles for comparison with co-variables. SAS version 9.2 was used to complete ANOVA and evaluated FLI quartiles (Q1-Q4). Tukey`s post hoc was applied with significance level set at p84.8). The top quartile of FLI was predominantly male, with lower schooling, lower income, lower physical activity, and inadequate HEI (98.8%). FLI was positively correlated with total energy intake and its fat and CHO components; FLI was negatively correlated with fiber, fruit, and legume intake. Multiple regression analysis revealed that increased FLI is associated with higher intake of fats (except MUFA), refined CHOs (cereal and sugar), and higher Na/K ratio in the diet. Biochemically, FLI was influenced by altered LDL-chol. and HDL-chol, HOMA-IR(glucose and insulin), hs-CRP and MDA. After LiSM, 95 subjects had reduced the >60 (M0) FLI to hs-CRP, and MDA as main factors for positive responsiveness of FLI to LiSM. Thus, in a lower socioeconomic, low physical activity population, FLI, an index reflective of NAFLD risk, was associated with low-quality diet replete with high-energy dense/manufactured foods along with insulin resistance, pro-inflammatory, and elevated oxidative stress. The responsiveness to LiSM was associated with the decreasing of processed-refined foods and the reduced inflammatory-oxidative state.
University Full Professor
Sao Paulo State University-Botucatu Medical School
Botucatu, Sao Paulo, Brazil