Liver cirrhosis is identified as the primary cause of liver-related mortality and morbidity globally. While considering the dietary factors that are associated with cirrhosis-related mortality, we noticed a prospective study published in ‘BMC Gastroenterology’ that evaluated the association between dietary total, animal, vegetable and dairy protein intake with cirrhosis-related mortality.

      The study cohort included 121 ambulatory cirrhotic patients with at least 6 months of cirrhosis diagnosis. The participants were followed-up for 48 months. A 168-item validated food frequency questionnaire was used for dietary intake assessment. Total dietary protein was classified as dairy, vegetable and animal protein. The study team estimated crude and multivariable-adjusted hazard ratios (HRs) with 95% confidence intervals (CIs), applying Cox proportional hazard analyses.

      After adjustment for confounders, the analyses showed that total and dairy protein intake was associated with a 62% lower risk of cirrhosis-related mortality. While a higher intake of animal protein was associated with a 3.8-fold increase in the risk of mortality in patients (HR = 3.8, 95% CI = 1.7–8.2, p trend = 0.035). Higher intake of vegetable protein was inversely but not significantly associated with mortality risk.

      The study concluded that higher intake of dairy protein and lower intake of animal protein consumption is correlated with reduced risk for mortality among cirrhotic patients.