• Richard J Barth, Jeannine B Mills, Arief A Suriawinata, Juan Putra, Tor D Tosteson, David Axelrod, Richard Freeman, Giles F Whalen, Jennifer LaFemina, Susan M Tarczewski, and William B Kinlaw.
• Departments of Surgery, Dartmouth-Hitchcock Medical Center, Lebanon, NH.
• Ann. Surg. 2019 Jan 1; 269 (1): 48-52.

BackgroundOur previous case series suggested that a 1-week, low-calorie and low-fat diet was associated with decreased intraoperative blood loss in patients undergoing liver surgery.ObjectiveThe current study evaluates the effect of this diet in a randomized controlled trial.MethodsWe randomly assigned 60 patients with a body mass index ≥25 kg/m(2) to no special diet or an 800-kcal, 20 g fat, and 70 g protein diet for 1 week before liver resection. Surgeons were blinded to diet assignment. Hepatic glycogen stores were evaluated using periodic acid Schiff (PAS) stains.ResultsNinety four percent of the patients complied with the diet. The diet group consumed fewer daily total calories (807 vs 1968 kcal, P < 0.001) and fat (21 vs 86 g, P < 0.001) than the no diet group. Intraoperative blood loss was less in the diet group: mean blood loss 452 vs 863 mL (P = 0.021). There was a trend towards decreased transfusion in the diet group (138 vs 322 mL, P = 0.06). The surgeon judged the liver to be easier to manipulate in the diet group: 1.86 versus 2.90, P = 0.004. Complication rate (20% vs 17%), length of stay (median 5 vs 4 days) and mortality did not differ between groups. There was no difference in hepatic steatosis between groups. There was less glycogen in hepatocytes in the diet group (PAS stain score 1.61 vs 2.46, P < 0.0001).ConclusionsA short-course, low-fat, and low-calorie diet significantly decreases bleeding and makes the liver easier to manipulate in hepatic surgery.

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