Cirrhosis, Portal Hypertension
Conditions
Keywords
Dark chocolate, Catechins, Intrahepatic endothelial dysfunction, Cirrhosis, Portal Hypertension
Brief summary
This study was aimed at testing the hypothesis that supplementing a meal with dark chocolate, which holds potent antioxidant properties, might attenuate the postprandial increase in the hepatic venous pressure gradient (HVPG, clinical equivalent of portal pressure) in patients with cirrhosis
Detailed description
Previous studies showed that the intrahepatic circulation in cirrhosis is not able to adapt to sudden increases in blood flow, such as that occurring after a meal, due to endothelial dysfunction. This leads to a brisk increase in portal pressure (estimated by the HVPG). This method is therefore useful to assess the efficacy of compounds potentially ameliorating intrahepatic endothelial dysfunction. Dark chocolate, which contains a high proportion of cocoa flavonoids such as cathechin and epicatechin- powerful antioxidants, increases NO availability in the systemic circulation and improves systemic endothelial function. We hypothesised that the antioxidant properties of dark chocolate could be beneficial in patients with cirrhosis, since they might improve intrahepatic endothelial dysfunction. Consequently, the aim of this study was to evaluate whether a dark chocolate-containing test meal may attenuate the post-prandial increase in HVPG in patients with cirrhosis and portal hypertension. HVPG was measured at baseline and 30 minutes after the administration of a test meal supplemented by either dark or white chocolate. Portal vein blood flow and hepatic artery blood flow were measured by Doppler ultrasound. Catechins and NOx were determined for both timepoints.
Interventions
DIETARY_SUPPLEMENTDarkChocolate
Dark chocolatee 0.55 g/kg of body weight was given together with the test meal in sitting position after the baseline measurement of HVPG. The meal + chocolate was ingested in 8 minutes.
DIETARY_SUPPLEMENTWhiteChocolate
White chocolate 0.63 g/kg white chocolate (Lindt Excellence Natural Vanilla, Lindt & Sprüngli España) in an iso-caloric and iso-volumetric proportion adjusted to body weight was used as a control
Sponsors
Instituto de Salud Carlos III
Consorcio Centro de Investigación Biomédica en Red (CIBER)
Hospital Clinic of Barcelona
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
TREATMENT
Masking
TRIPLE (Subject, Caregiver, Investigator)
Eligibility
Sex/Gender
ALL
Age
18 Years to 80 Years
Healthy volunteers
No
Inclusion criteria
1. age over 18 years 2. diagnosis of cirrhosis (proven by biopsy or clinical, laboratory and imaging procedures) 3. presence of esophageal varices of any grade 4. HVPG ≥ 10 mmHg during the hemodynamic study
Exclusion criteria
1. food allergy to chocolate 2. ongoing treatment with ascorbic acid and/or other antioxidants 3. diffuse or multinodular hepatocellular carcinoma 4. pregnancy 5. advanced hepatic failure (defined as prothrombin ratio \< 40% and bilirubin \> 5 mg/dL) 6. renal failure (defined by a serum creatinine level \> 1.5 mg/dL) 7. portal vein thrombosis 8. cardiac or respiratory failure 9. previous surgical or transjugular intrahepatic portosystemic shunt
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Postprandial change in HVPG (% change and absolute change in mmHg) | 30 minutes |
Secondary
| Measure | Time frame |
|---|---|
| Post-prandial change in portal vein blood flow by US-Doppler | 30 minutes |
| Post-prandial change in nitric oxide metabolites | 30 minutes |
| Post-prandial changes in catechin and epicatechin | 30 minutes |
| Post-prandial changes in mean arterial pressure | 30 minutes |
Countries
Spain
Outcome results
None listed