Nonalcoholic Fatty Liver. (Nonalcoholic fatty liver disease (NAFLD
Conditions
Interventions
Sponsors
Eligibility
Inclusion criteria
Inclusion criteria: Inclusion criteria: having NAFLD by medical diagnosis (using ultrasound) ; BMI = 25 and above ; willingness to participate in the study, the absence of diabetes mellitus type 2 ;heart disease ;cardiovascular and liver disease (cirrhosis, liver disease Alcohol, viral hepatitis, autoimmune hepatitis, primary biliary cirrhosis, biliary obstruction, liver damage induced by drugs hereditary Hemochromatosis, sclerosis cholangitis and antitrypsin deficiency of a-a-1) ;other serious diseases such as cancer ;kidney failure and celiac disease, etc) ;lack of pregnancy ;lactation ;lack of drugs that are causing fatty liver (methotrexate, tamoxifen, Valproate, etc.) ;avoiding the use of any type of lipid lowering agents (atorvastatin, lovastatin, pravastatin, etc.) ;fibrates (gemfibrozil, fenofibrate) ;lack of malnutrition ;have no special diets such as vegan and vegetarian ;not drinking alcohol and having over 18 years of age. Exclusion criteria: non-compliance with recommended diet for more than 15 days over 3 months ;acute or infectious disease ;hospitalization or in cases where the criteria mentioned is.
Exclusion criteria
Exclusion criteria:
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Blood pressure. Timepoint: Before the intervention, after the intervention and the end of each month. Method of measurement: Barometer.;Lipid profile. Timepoint: Before the intervention, after intervention. Method of measurement: blood test.;Anthropometric indices. Timepoint: Before the intervention, after the intervention and the end of each month. Method of measurement: Devices BIA, scales, meters.;Liver enzymes. Timepoint: Before the intervention, after intervention. Method of measurement: blood test.;Changing in the degree of fatty liver. Timepoint: Before the intervention, after the intervention. Method of measurement: Ultrasound. | — |
Countries
Iran (Islamic Republic of)
Contacts
Department of Food Science and Nutrition