{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2023,10,16]],"date-time":"2023-10-16T12:41:57Z","timestamp":1697460117446},"reference-count":59,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2012,4,26]],"date-time":"2012-04-26T00:00:00Z","timestamp":1335398400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Hepatology Research"],"published-print":{"date-parts":[[2012,10]]},"abstract":"<jats:p><jats:bold>Aim:\u2002<\/jats:bold> Dietary habits are involved in the development of chronic inflammation; however, the impact of dietary profiles of hepatitis C virus carriers with persistently normal alanine transaminase levels (HCV\u2010PNALT) remains unclear. The decision\u2010tree algorithm is a data\u2010mining statistical technique, which uncovers meaningful profiles of factors from a data collection. We aimed to investigate dietary profiles associated with HCV\u2010PNALT using a decision\u2010tree algorithm.<\/jats:p><jats:p><jats:bold>Methods:\u2002<\/jats:bold> Twenty\u2010seven HCV\u2010PNALT and 41 patients with chronic hepatitis C were enrolled in this study. Dietary habit was assessed using a validated semiquantitative food frequency questionnaire. A decision\u2010tree algorithm was created by dietary variables, and was evaluated by area under the receiver operating characteristic curve analysis (AUROC).<\/jats:p><jats:p><jats:bold>Results:\u2002<\/jats:bold> In multivariate analysis, fish to meat ratio, dairy product and cooking oils were identified as independent variables associated with HCV\u2010PNALT. The decision\u2010tree algorithm was created with two variables: a fish to meat ratio and cooking oils\/ideal bodyweight. When subjects showed a fish to meat ratio of 1.24 or more, 68.8% of the subjects were HCV\u2010PNALT. On the other hand, 11.5% of the subjects were HCV\u2010PNALT when subjects showed a fish to meat ratio of less than 1.24 and cooking oil\/ideal bodyweight of less than 0.23\u2003g\/kg. The difference in the proportion of HCV\u2010PNALT between these groups are significant (odds ratio 16.87, 95% CI 3.40\u201383.67, <jats:italic>P<\/jats:italic>\u2003=\u20030.0005). Fivefold cross\u2010validation of the decision\u2010tree algorithm showed an AUROC of 0.6947 (95% CI 0.5656\u20130.8238, <jats:italic>P<\/jats:italic>\u2003=\u20030.0067).<\/jats:p><jats:p><jats:bold>Conclusion:\u2002<\/jats:bold> The decision\u2010tree algorithm disclosed that fish to meat ratio and cooking oil\/ideal bodyweight were associated with HCV\u2010PNALT.<\/jats:p>","DOI":"10.1111\/j.1872-034x.2012.01014.x","type":"journal-article","created":{"date-parts":[[2012,3,31]],"date-time":"2012-03-31T20:21:25Z","timestamp":1333225285000},"page":"982-989","source":"Crossref","is-referenced-by-count":5,"title":["Fish to meat intake ratio and cooking oils are associated with hepatitis C virus carriers with persistently normal alanine aminotransferase 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