Purpose: To assess the influence of food intake on liver stiffness (LS) measurements by means
of SSI, knowing that food intake increase LS values assessed by means of other two
elastographic methods (Transient Elastography and Acoustic Radiation Force Impulse
elastography).
Patients and methods: Our study included 75 healthy volunteers, with a median age of 25 years (19 – 58
years), 58 women (77.3%) and 17 male (22.7%). SSI measurements were performed in fasting
condition, then 1h and 3h after a standard meal. All subjects included in the study
received the same meal: one sandwich and 500 ml water. SSI measurements were performed
in supine position. In each patient 5 valid SSI measurements were performed by intercostals
approach, a median value was calculated and expressed in kilopascals (kPa).
Results: In 3 patients we could not obtain 5 valid LS measurements assessed by means of SSI
in at least one condition (fasting, 1h and 3h after food intake), so in the final
analysis were included 72 subjects (96% of all healthy volunteers). The mean LS values
were similar in fasting condition, 1h and 3h after food intake were: 6.1 ± 1.3 kPa,
5.8 ± 1.1 kPa and 5.7 ± 1.1 kPa, respectively. No significant differences were observed
between mean SSI values in the different food conditions: fasting vs. 1h after food
intake: p = 0.28, fasting vs. 3h after food intake: p = 0.17 and 1h. vs. 3h after
food intake: p = 0.80 respectively.
Conclusions: LS values assessed by means of SSI had similar values in fasting condition and after
food intake, so probably food condition is not an issue for SSI measurements, but
further studies are still necessary.
