Impact of nutrition on chronic liver disease

Impact of nutrition on chronic liver disease

Today, at least one in every three American adults is having a chronic illness, often related to poor food choices and eating habits. A healthy and balanced diet is essential for maintaining normal liver function. According to Bedogni et al. (2005), the liver is one of the vital organs of nutritional metabolism, including glycogen storage, protein synthesis, and detoxification. Proper nutrition is particularly important for both preventing liver damage and slowing the progression of liver disease. Food nutrients like carbohydrates, fat, and protein are absorbed into the bloodstream from the gastrointestinal tract. These nutrients are then carried to the liver, which subsequently processes them to either store or use to support critical physiological functions in the body (Bedogni et al., 2005). However, nutritional disturbance can alter the adequate performance of the liver leading to its damage. Resulting liver conditions that may arise or aggravate from the nutritional disorder include Nonalcoholic fatty liver disease (NAFLD), hepatitis C virus (HCV), and liver cirrhosis (LC). Therefore, dietary interventions like dietary counseling can help in effectively managing these liver conditions. The purpose of this paper is to comprehensively explore how nutrition can affect chronic liver disease like Nonalcoholic fatty liver disease (NAFLD), hepatitis C virus (HCV), and liver cirrhosis (LC).

According to ( ), Nonalcoholic fatty liver disease (NAFLD) is the accumulation of excess fat in the liver cells that are not primarily caused by alcohol consumption. Usually, the liver can store fat. However, if the stored fat exceeds ten percent of the standard capacity that the liver can store, the body develops a condition known as steatosis (fatty liver). According to (  ), a more server form of Nonalcoholic fatty liver disease (NAFLD) is called nonalcoholic steatohepatitis (NASH). Nonalcoholic steatohepatitis (NASH) primarily causes the liver to swell and become damaged. Nonalcoholic fatty liver disease (NAFLD) is highly prevalent across the globe, especially in western countries like the United States.  According to ( ), Nonalcoholic fatty liver disease (NAFLD) is the most common chronic liver disease that affects approximately one-quarter of the United States population.

Nonalcoholic fatty liver disease (NAFLD) is primarily caused by excessive intake of sugary and fatty foods. Additionally, severe malnutrition, as well as obesity, can also cause non-alcoholic fatty liver disease (NAFLD). Non-alcoholic fatty liver disease (NAFLD) is primarily treated through nutritional interventions such as dietary counseling and nutrition therapy. In many cases, lifestyle changes can significantly help in reversing non-alcoholic fatty liver disease (NAFLD.  For instance, medical practitioners may advise patients to make dietary changes, take steps to lose weight, and limit or avoid alcohol consumption. In dietary changes, non-alcoholic fatty liver disease (NAFLD) patients should primarily eat a diet that is rich in plant-based foods such as whole grain, legumes, vegetables, and fruits (Cave et al., 2007). Also, patients should limit their intake of saturated fats that are primarily found in animal products like red meat. Finally, patients should limit their consumption of refined carbohydrates like white bread, white rice, and sweetie products (Cave et al., 2007)..

According to Denniston et al. (2014), hepatitis C virus (HCV) is a viral infection that causes liver inflammation and progressive fibrosis and sometimes leading to chronic liver disease (CLD) like hepatocellular carcinoma (HCC) and liver. It also leads to the development of insulin résistance, thus causing hepatic steatosis and diabetes mellitus. Hepatitis C virus (HCV) is contracted through contaminated blood or body fluids. According to Shepard, Finelli, and Alter (2005), about 3.9 million Americans are infected with the Hepatitis C virus, and it is the leading cause of liver-related death in the Western world. According to Denniston et al. (2014), deficiency in micro-components and excess macro-component in the diet of patients with Hepatitis C virus (HCV) significantly increases the severity of liver diseases.

Additionally, a research study carried out by Denniston et al. (2014) demonstrated that patients with Hepatitis C virus (HCV) that are obese or overweight have a high prevalence of contracting a chronic liver disease(CLD) and hepatic inflammation. Therefore, a balanced and strict diet is required for the Hepatitis C virus (HCV) to reduce the prevalence of contracting liver diseases. In the case of hepatitis C infection, it is essential to reduce the intake of food that contains a high concentration of iron. Cooking in iron utensils should also be avoided. Besides, salt, cholesterol, vitamin K, vitamin E, Vitamin C, selenium, and retinol intake should be limited and. Other nutrients that can help with the suppression of the Hepatitis C virus (HCV) include vitamin D, docosahexaenoic acid, zinc, arachidonic acid, linoleic acid, carotene, and eicosapentaenoic acid.

Liver cirrhosis is a condition in which the liver fails to function effectively due to long-term damage caused by conditions such as Hepatitis C virus (HCV), Nonalcoholic fatty liver disease (NAFLD), and excessive consumption of alcohol (Tsochatzis, Bosch & Burroughs, 2014). Liver cirrhosis often has no symptoms until the liver is extensively damaged. When signs and symptoms do occur, they often include Swelling in your legs, feet or ankles (edema), Weight loss, Yellow discoloration in the skin and eyes (jaundice), Spiderlike blood vessels on your skin, fatigue, nausea, loss of appetite, slurred speech drowsiness and Confusion (hepatic encephalopathy), and loss of sex drive, breast enlargement (gynecomastia) or testicular atrophy (Schuppan & Afdhal, 2008). Additionally, Liver cirrhosis may present symptoms like absence or loss of periods not related to menopause, Fluid accumulation in your abdomen (ascites), and Redness in the palms of the hands.

In cirrhosis, the liver cannot use stored glycogen for energy. As a result, the body uses muscle tissues for energy production, leading to muscle wasting and malnutrition. Therefore, cirrhosis patients are recommended to consume 25-35 Kcal and 1-1.2 gm of protein per kg body weight per day (Cober & Teitelbaum, 2010). The best way to get energy is to have snacks every 2 to 3 hours between the meals. Suitable snacks include teacake, crackers, toast, cereal, fruits, and milk drinks (Cober & Teitelbaum, 2010). Patients are also recommended to reduce their salt intake. This can be done intake avoiding packet/tinned foods, processed meats (ham, bacon, and salami), ready-to-eat meals and sauces, salted butter/cheese, and bottled water with high sodium content.

Additionally, patients with liver cirrhosis mainly lack a B vitamin called thiamine, which is required to get energy from carbohydrates. Therefore, foods that are rich in thiamine, such as whole grains, yogurt, legumes, seafood, fish, and egg, are recommended (Cober & Teitelbaum, 2010). Moreover, a balanced diet with enough protein and carbohydrates, as well as high-energy, high-protein drinks with vitamin and mineral supplements are suitable for these patients.

References

Bedogni, G., Miglioli, L., Masutti, F., Tiribelli, C., Marchesini, G., & Bellentani, S. (2005). Prevalence of and risk factors for nonalcoholic fatty liver disease: the Dionysos nutrition and liver study. Hepatology, 42(1), 44-52.

Cave, M., Deaciuc, I., Mendez, C., Song, Z., Joshi-Barve, S., Barve, S., & McClain, C. (2007). Nonalcoholic fatty liver disease: predisposing factors and the role of nutrition. The Journal of nutritional biochemistry, 18(3), 184-195.

Denniston, M. M., Jiles, R. B., Drobeniuc, J., Klevens, R. M., Ward, J. W., McQuillan, G. M., & Holmberg, S. D. (2014). Chronic hepatitis C virus infection in the United States, national health and nutrition examination survey 2003 to 2010. Annals of internal medicine, 160(5), 293-300.

Schuppan, D., & Afdhal, N. H. (2008). Liver cirrhosis. The Lancet, 371(9615), 838-851.

Tsochatzis, E. A., Bosch, J., & Burroughs, A. K. (2014). Liver cirrhosis. The Lancet, 383(9930), 1749-1761.

Cober, M. P., & Teitelbaum, D. H. (2010). Prevention of parenteral nutrition-associated liver disease: lipid minimization. Current opinion in organ transplantation, 15(3), 330-333.

Shepard, C. W., Finelli, L., & Alter, M. J. (2005). Global epidemiology of hepatitis C virus infection. The Lancet infectious diseases, 5(9), 558-567.