{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,21]],"date-time":"2026-07-21T19:36:36Z","timestamp":1784662596778,"version":"3.55.0"},"reference-count":43,"publisher":"Wiley","license":[{"start":{"date-parts":[[2024,12,12]],"date-time":"2024-12-12T00:00:00Z","timestamp":1733961600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Hepatology Research"],"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Aim<\/jats:title><jats:p>The prevalence of metabolic dysfunction\u2010associated steatotic liver disease (MASLD), including its severe subtype, metabolic dysfunction\u2010associated steatohepatitis (MASH), is increasing worldwide. This condition is a major health concern as MASH can progress to cirrhosis and hepatocellular carcinoma. With no specific medications available, lifestyle modifications, particularly dietary and exercise interventions, are crucial for managing MASLD. This study aimed to analyze the color characteristics of meals consumed by MASLD patients, seeking insights for dietary modifications.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>We quantitatively analyzed the chromaticity, hue, and chroma of photographs of patients' meals and compared these statistical measures with those of nutritionally balanced meals recommended by dietitians. We also examined associations between the color characteristics of patients' meals, their clinical data, and dietary nutrients.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>Patients' meals exhibited significantly lower variances in chromaticity (<jats:italic>a<\/jats:italic><jats:sup>\u2217<\/jats:sup> and <jats:italic>b<\/jats:italic><jats:sup>\u2217<\/jats:sup>) and lower average chroma compared to nutritionally balanced meals. Specifically, the overall mean of variance of <jats:italic>a<\/jats:italic><jats:sup>\u2217<\/jats:sup> for patients' meals was 151.1, compared to 340.5 for nutritionally balanced meals. The overall mean of average chroma for patients' meals was 24.54, whereas that for nutritionally balanced meals was 34.47. Additionally, patients' dietary patterns were found to be potentially linked not only to nutritional deficiencies but also to the prognosis and progression of hepatic fibrosis and MASLD severity.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>This study reveals reduced color vibrancy and diversity in the diets of MASLD patients, suggesting potential dietary modifications to improve nutritional habits and clinical management for MASLD patients.<\/jats:p><\/jats:sec>","DOI":"10.1111\/hepr.14138","type":"journal-article","created":{"date-parts":[[2024,12,12]],"date-time":"2024-12-12T12:54:33Z","timestamp":1734008073000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Quantitative color analysis of the diets of patients with metabolic dysfunction\u2010associated steatotic liver disease: Comparative study with nutritionally balanced 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