(P11-034-25) Efficacy of a Functional Food Supplement With Grape, Soy Protein, and Edamame as an Adjuvant Treatment in the Management of Patients With Hepatitis C

Objectives: To prove the efficacy of a functional food supplement containing grape product, soy protein concentrate, organic edamame powder, and soy isoflavones in the management of patients with Hepatitis C.

Methods: This is the report of an open-label trial of 20 volunteers with the diagnosis of chronic Hepatitis C. After signing an informed consent, every patient received a proprietary blend of soy protein powder, edamame protein powder, grape protein powder and dealcoholized wine grape juice for 90 days and were controlled periodically with blood tests.

Results: 14 patients (70%) had an average initial viral load of 3,040,721 IU/mL and reached the end point of non-detectable log1IU and log10IU HCV DNA viral load by real time PCR quantitative HCV DNA by day 90 (p=.002) and produced hepatitis C antibodies > 9.9 mIU/mL. Most average liver function tests improved: AST from 33.5 IU/L to 25.5 IU/L (a 24% decrease, p=.03). ALT from 45.4 IU/L to 23.7 IU/L (48% decrease, p=.03). Initial average serum glucose value was 112.5 mg/dL and decreased to 97.7 mg/dL; Hgb A1C went from 6.04 to 6.01. Total cholesterol decreased from 207.5 mg/dL to 175 mg/dL; HDL average value was 62 mg/dL and increased to 66.1 mg/dL. Baseline LDL went from 119 mg/dL to 89 mg/dL (25% decrease). VLDL from 26.43 mg/dL to 25.29 mg/dL; triglycerides from 130.4 mg/dL down to 99 mg/dL (24% decrease). Average eGFR improved from 70.67 to 70.78 mL/min/1.73 m2. Average BUN decreased from 19 mg/dL to 17.13 mg/dL.

Conclusions: The functional food supplement tested helped satisfactorily in the metabolic control of patients with chronic Hepatitis C, improving most liver function tests.

Funding Sources: ]All diagnostic testing and doctor fees were funded by RAAS Nutritionals, LLC.