2.4. Measures and Assessments
To assess dietary intakes, the subjects completed three food records (two nonconsecutive weekdays and a weekend) and data on food intake were analyzed by Nutritionist IV software (First Databank, USA) modified for Iranian foods. Appetite status was assessed using a validated 6-item questionnaire based on 100 mm visual analog scoring (VAS). Six variables, hunger, satiety, desire to eat any food, and specific food including salty, sweet, and fatty foods were recorded subjectively [Intravenous blood samples (5 ml) were collected from patients at the beginning and end of the study after 12 hours of fasting. Serum alanine aminotransferase (ALT) and aspartate transaminase (AST) concentrations were measured at baseline and endpoint of the study using the International Federation of Clinical Chemistry (IFCC)-approved method [