In this study 21 cirrhotic patients with end stage liver disease (child score 6.91.8;MELD 114; hepatic venous pressure gradient (HPVG*)16.63.8mmHg) were randomised to receive a standard liquid meal. Ten patients received the liquid meal containing dark chocolate (containing 85% cocoa, 0.55g of dark chocolate/Kg of body weight) while 11 patients received the liquid meal containing white chocolate which is devoid of cocoa flavonoids (anti-oxidant properties) according to body weight. HVPG, arterial pressure and portal blood flow (PBF)** were measured at baseline and 30 minutes after meal administration, using a US-Doppler.
Both meals caused a highly significant but similar increase in portal blood flow with a +24% increase in dark chocolate compared to +34% in those patients who received white chocolate. Interestingly, post-prandial hyperaemia*** was accompanied by an increase in HVPG resulting in a statistically significant increase (17.33.6mmHg to 19.12.6mmHg, p=0.07) for those patients eating dark chocolate and those receiving white chocolate (16.04.7mmHg to 19.74.1mmHg, p=0.003). Post-prandial increase in HVPG was markedly reduced in patients receiving dark chocolate (+10.316.3% Vs +26.312.7%, p=0.02).
|Contact: Isabelle Scali|
European Association for the Study of the Liver