The influence of food intake on liver stiffness measurements obtained by two 2D-SWE methods

Purpose: The aim of the study was to assess the influence of food intake on liver stiffness values obtained by two 2D-SWE techniques 2D-SWE and 2D-SWE.GE.

Material and methods: 2 groups of healthy volunteers in whom liver stiffness measurements were performed first in fasting condition, followed by measurements made at 30 minutes, 1h, 2h after food intake, were included in this study. All subjects received the same standard solid meal.

Group 1 included 50 subjects (39 female, 11 male) in whom the liver stiffness was assess by 2D Shear Waves Elastography-[Aixplorer, Supersonic Imagining (SSI)], valid measurements being defined as the median value of 3 measurements acquired in a homogenous area.

Group 2 included 33 subjects (20 female, 13 male) in whom the liver stiffness was assess by 2D-SWE.GE-(LOGIC E9, General Electric), valid measurements being defined as the median value of 10 measurements.

For both groups the mean values of liver stiffness on fasting, at 30 minutes, 1h, 2h after food intake were calculated and compared.

Results: The liver stiffness values did not increase after food intake neither for 2D-SWE, nor for 2D-SWE.GE: 2D-SWE – fasting vs. 30 minutes (5.73 ± 1.18, 5.64 ± 1.07, p = 0.69), fasting vs. 1h (5.73 ± 1.18, 5.56 ± 0.96, p = 0.43), fasting vs. 2h (5.73 ± 1.18, 5.61 ± 0.95, p = 0.57); 2D-SWE.GE – fasting vs. 30 minutes (5.24 ± 0.23, 5.47 ± 0.16, p = 0.42), fasting vs. 1h (5.24 ± 0.23, 5.2 ± 0.23, p = 0.90), fasting vs. 2h (5.24 ± 0.23, 5.20 ± 0.24, p = 0.91).

Conclusion: Our preliminary results show the food intake did not significantly increased the LS values obtained by 2D share wave elastography techniques.