A Comprehensive Review On Nutritional Evaluation Of Supplemented Value Added Products On Liver Cirrhosis Patients

Abstract

Patients with cirrhosis often exhibit a nutritional problem, which is an independent predictor of morbidity and death before to and after transplantation. Consequently, a good evaluation of the patient's food intake using various techniques, such as food records, meal frequency questionnaires, and a 24-hour recall, should be regarded as an essential step in the nutritional therapy of these patients. The majority of people on the waiting list do not consume enough food every day. The primary objective of the study is to evaluate the nutrient intake of Supplemented Value-Added Products in patients with liver cirrhosis, incorporating both and subjective data. A major effect of liver cirrhosis is hepatic encephalopathy (HE). The most prominent clinical indication of protein-calorie deficiency in cirrhotic patients is sarcopenia. This situation is a potential risk due to the fact that the muscular system serves as alternate site for ammonia purification. In the earliest stages of a disease, a multidisciplinary team should check a patient's nutritional condition using a anthropometric measurements, food diary, and blood chemistry testing. Dietary guidelines for people with cirrhosis are identical to those for cirrhotic individuals without HE. The daily calorie consumption of a non-obese person should be about 30–40 Kcal/Kg/day, with such a dietary protein of 1–1.5 g/Kg/day, largely of vegetable origin, and 4–6 meals per day. In patients, it is important to assess fluids and electrolytes and supplement any nutrient deficiencies, like sodium and zinc, along with vitamin deficiencies, causing the neurological symptoms. Due to the significance of nutritional status, this element should be considered in the diagnostic–therapeutic approach for those suffering from liver cirrhosis.