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Dietary Patterns, Foods, Nutrients and Phytochemicals in Non-Alcoholic Fatty Liver Disease

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Dietary Patterns and Whole Plant Foods in Aging and Disease

Part of the book series: Nutrition and Health ((NH))

Abstract

Non-alcoholic fatty liver disease (NAFLD) is the most common cause of chronic liver disease in the world and its prevalence is increasing concurrently with the obesity pandemic. The high prevalence of NAFLD is generally due to unhealthy high energy dietary patterns and sedentary lifestyles leading to obesity, insulin resistance and metabolic syndrome, which are strongly associated with elevated hepatic steatosis and increased diabetes risk. Excessive caloric intake especially from high intake of refined carbohydrates and saturated fat promotes increased fatty liver. High intake of added sugar such as sugar sweetened beverages tends to be a stronger promoter of enzymes involved in hepatic de novo lipogenesis and NAFLD than higher-fat diets. Certain nutrients and phytochemicals such as omega-3 fatty acids, monounsaturated fatty acids, dietary fiber, vitamin E, carotenoids, flavonoids and caffeine, and foods and beverages including oily fish, extra virgin olive oil, oatmeal, coffee, and soy are associated with lower risk of NAFLD or its complications. Higher quality diets including moderate energy intake, higher intake of whole (minimally processed) plant foods, and low-fat dairy, and lower intake of red and processed meat and added sugar and salt, and adequate physical activity and sleep are associated with prevention and management NAFLD. The Western lifestyle is associated with higher NAFLD risk and progression to nonalcoholic steatohepatitis (NASH). Higher adherence to Mediterranean or Dietary Approaches to Stop Hypertension (DASH) diets, especially if energy controlled, may be effective in managing NAFLD risk and complications.

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Authors and Affiliations

  1. Nutrition Science Solutions, Wimberley, TX, USA

    Mark L. Dreher (Chief Science Officer)

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Appendix A: Comparison of Western and Healthy Dietary Patterns per 2000 kcal (Approximated Values)

Appendix A: Comparison of Western and Healthy Dietary Patterns per 2000 kcal (Approximated Values)

Components

Western dietary pattern (US)

USDA base pattern

DASH diet pattern

Healthy Mediterranean pattern

Healthy vegetarian pattern (Lact-ovo based)

Vegan pattern

Emphasizes

Refined grains, low fiber foods, red meats, sweets, and solid fats

Vegetables, fruit, whole-grain, and low-fat milk

Potassium rich vegetables, fruits, and low fat milk products

Whole grains, vegetables, fruit, dairy products, olive oil, and moderate wine

Vegetables, fruit, whole-grains, legumes, nuts, seeds, milk products, and soy foods

Plant foods: vegetables, fruits, whole grains, nuts, seeds, and soy foods

Includes

Processed meats, sugar sweetened beverages, and fast foods

Enriched grains, lean meat, fish, nuts, seeds, and vegetable oils

Whole-grain, poultry, fish, nuts, and seeds

Fish, nuts, seeds, and pulses

Eggs, non- dairy milk alternatives, and vegetable oils

Non-dairy milk alternatives

Limits

Fruits and vegetables, and whole-grains

Solid fats and added sugars

Red meats, sweets, and sugar-sweetened beverages

Red meats, refined grains, and sweets

No red or white meats, or fish; limited sweets

No animal products

Estimated Nutrients/Components

 

Carbohydrates (% Total kcal)

51

51

55

50

54

57

Protein (% Total kcal)

16

17

18

16

14

13

Total fat (% Total kcal)

33

32

27

34

32

30

Saturated fat (% Total kcal)

11

8

6

8

8

7

Unsat. fat (% Total kcal)

22

25

21

24

26

25

Fiber (g)

16

31

29+

31

35+

40+

Potassium (mg)

2800

3350

4400

3350

3300

3650

Vegetable oils (g)

19

27

25

27

19–27

18–27

Sodium (mg)

3600

1790

1100

1690

1400

1225

Added sugar (g)

79 (20 tsp.)

32 (8 tsp.)

12 (3 tsp.)

32 (8 tsp.)

32 (8 tsp.)

32 (8 tsp.)

Plant Food Groups

Fruit (cup)

≤1.0

2.0

2.5

2.5

2.0

2.0

Vegetables (cup)

≤1.5

2.5

2.1

2.5

2.5

2.5

Whole-grains (oz.)

0.6

3.0

4.0

3.0

3.0

3.0

Legumes (oz.)

–

1.5

0.5

1.5

3.0

3.0+

Nuts/seeds (oz.)

0.5

0.6

1.0

0.6

1.0

2.0

Soy products (oz.)

0.0

0.5

–

–

1.1

1.5

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Dreher, M.L. (2018). Dietary Patterns, Foods, Nutrients and Phytochemicals in Non-Alcoholic Fatty Liver Disease. In: Dietary Patterns and Whole Plant Foods in Aging and Disease. Nutrition and Health. Humana Press, Cham. https://doi.org/10.1007/978-3-319-59180-3_10

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  • Publisher Name: Humana Press, Cham

  • Print ISBN: 978-3-319-59179-7

  • Online ISBN: 978-3-319-59180-3

  • eBook Packages: MedicineMedicine (R0)

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