Anti-inflammatory diet consumption reduced fatty liver indices

Area of Science:

• Nutrition Science
• Hepatology
• Public Health

Background:

• Non-alcoholic fatty liver disease (NAFLD) is a growing global health concern.
• Dietary patterns significantly influence liver health and metabolic status.
• The Dietary Inflammatory Index (DII) quantifies the inflammatory potential of diets.

Purpose of the Study:

• To investigate the association between the DII and non-invasive markers of liver status.
• To explore the relationship between dietary inflammation and Fatty Liver Index (FLI) in an adult population.
• To assess the impact of pro-inflammatory diets on liver health indicators.

Main Methods:

• Cross-sectional study involving 8520 adults from the Ravansar Non-Communicable Diseases (RaNCD) cohort.
• Dietary intake assessed using Food Frequency Questionnaires (FFQ) to calculate DII scores.
• Fatty Liver Index (FLI) calculated using anthropometric measurements and non-invasive liver markers; linear regression used for analysis.

Main Results:

• Higher DII scores were significantly associated with increased energy intake, BMI, body fat mass, blood pressure, and FLI.
• Individuals with the highest DII scores consumed more saturated fat, trans fat, and red meat.
• After adjusting for age and sex, a higher DII score was linked to a greater risk of FLI.

Conclusions:

• A pro-inflammatory diet, as measured by DII, is positively associated with non-invasive markers of liver status, including FLI.
• Adopting an anti-inflammatory diet may contribute to better liver enzyme balance, reduced obesity, and decreased risk of fatty liver.
• Dietary choices play a crucial role in managing and potentially preventing fatty liver disease.