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© 1988 Oxford University Press

research-article

Relationship between Liver Cirrhosis Death Rate and Nutritional Factors in 38 Countries

ZONG-KAI QIAO, MABEL L HALLIDAY1, RANDALL A COATES and JAMES G RANKIN

Canadian Liver Foundation Epidemiology Unit, Department of Preventive Medicine and Biostatistics, University of Toronto Toronto, Ontario M5S 1A8, Canada

1Reprint requests: Dr Mabel L Halliday, Canadian Liver Foundation Epidemiology Unit, Department of Preventative Medicine and Biostatistics. Faculty of Medicine, University of Toronto, 12 Queens Park Crescent West, Toronto, Ontario M5S 1A8, Canada

The relationship between liver cirrhosis death rates and certain nutritional factors was studied in 38 countries where mortality statistics were considered to be reliable. A partial correlation analysis showed that several food commodity consumption factors were independently and negatively (p < 0.01) associated with liver cirrhosis death rates after adjustment for alcohol consumption. These factors were total calories, protein, fat, calcium, vitamin A and vitamin B2. The significant association of protein, vitamin A, vitamin B2 and calcium with the cirrhosis death rates is of importance since they were not intercorrelated with alcohol consumption. Further results showed that animal protein was more significantly related to cirrhosis death rates than vegetable protein. However, in view of certain limitations of this study, the findings do not necessarily reflect causal relationships but rather support the consideration by scientists that protein and vitamin deficiency may have certain effects on liver cirrhosis.

Revised 1 July 1987


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