A recent study published in BMC Medicine investigates the association between a plant-based diet and genetic predisposition with the risk of non-alcoholic fatty liver disease (NAFLD). NAFLD is a common chronic liver disorder affecting a significant percentage of adults worldwide. The study aimed to understand the effects of different types of plant-based diets on NAFLD risk and whether this association is influenced by genetic factors.
The study utilized data from the U.K. Biobank, which included over 159,000 participants. Participants who had undergone dietary assessments and were not diagnosed with NAFLD or other liver diseases were included. The dietary patterns of the participants were categorized into healthy plant-based foods, less healthy plant-based foods, and animal-based foods.
The results of the study showed that a higher consumption of plant-based foods, particularly those classified as healthy plant-based foods, was associated with a reduced risk of NAFLD and lower liver fat content. In contrast, the consumption of unhealthy plant-based foods increased the risk of NAFLD.
The study also found that genetic factors interacted with plant-based diets in influencing NAFLD risk. A higher genetic risk combined with a healthy plant-based diet further reduced the risk of NAFLD. Conversely, a higher genetic risk combined with an unhealthy plant-based diet increased the risk of NAFLD.
Certain foods, such as nuts, tea, and coffee, were associated with a reduced risk of NAFLD. These foods contain compounds that improve insulin resistance, gut microbiome composition, and reduce central obesity, all of which contribute to a lower risk of NAFLD.
While the study had limitations, including the use of a 24-hour dietary recall and limited data on long-term dietary habits, it highlights the importance of adhering to a healthy plant-based diet to reduce the risk of NAFLD for the general population, regardless of genetic predisposition.
Overall, this study provides valuable insights into the relationship between plant-based diets, genetic factors, and NAFLD risk, supporting the adoption of a healthy plant-based diet as a preventive measure for NAFLD.
Sources:
– Lv, Y., Rong, S., Deng, Y., et al. (2023) Plant-based diets, genetic predisposition and risk of non-alcoholic fatty liver disease. BMC Medicine 21(351). doi:10.1186/s12916-023-03028-w
