Association of Blood Fatty Acid Composition and Dietary Pattern with the Risk of Non-Alcoholic Fatty Liver Disease in Patients Who Underwent Cholecystectomy

Abstract

Background/Aims: The relationship between diet and non-alcoholic fatty liver disease (NAFLD) in patients with gallstone disease and in those who have a high risk for NAFLD has not been investigated. This study was conducted to investigate the association between the risk of NAFLD and dietary pattern in patients who underwent cholecystectomy. Additionally, we assessed the association between erythrocyte fatty acid composition, a marker for diet, and the risk of NAFLD. Methods: Patients (n = 139) underwent liver ultrasonography to determine the presence of NAFLD before laparoscopic cholecystectomy, reported dietary intake using food frequency questionnaire, and were assessed for blood fatty acid composition. Results: Fifty-eight patients were diagnosed with NAFLD. The risk of NAFLD was negatively associated with 2 dietary patterns: consuming whole grain and legumes and consuming fish, vegetables, and fruit. NAFLD was positively associated with the consumption of refined grain, meat, processed meat, and fried foods. Additionally, the risk of NAFLD was positively associated with erythrocyte levels of 16:0 and 18:2t, while it was negatively associated with 20:5n3, 22:5n3, and Omega-3 Index. Conclusion: The risk of NAFLD was negatively associated with a healthy dietary pattern of consuming whole grains, legumes, vegetables, fish, and fruit and with an erythrocyte level of n-3 polyunsaturated fatty acids rich in fish.

Risk Prediction for Non-alcoholic Fatty Liver Disease Based on Biochemical and Dietary Variables in a Chinese Han Population

“…In this regard, Hossein et al reported that the consumption of boiled potato can eliminate the risk of diabetes because of the remarkably high fiber content ( 31 ). As reported previously ( 32 , 33 ), excessive intake of fried foods and low intake of tuber were risk factors for NAFLD in this study. Therefore, the general consensus from the reported studies, as well as the present findings, is that dietary interventions can also reduce the risk of NAFLD or improve already present NAFLD.…”

Food groups and the likelihood of non-alcoholic fatty liver disease: a systematic review and meta-analysis

“…Among them, forty-seven articles were excluded because seven were review articles, eight were about adolescents, twenty-four were without the relevant exposure/outcomes and eight did not conform to the relevant study design. Finally, twenty-four articles were identified and included in this systematic review and meta-analysis (12)(13)(14)(15)18,(34)(35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50)(51)(52) . The study selection process is described in Fig.…”

“…A total of eight studies assessed the effect of red meat consumption on the likelihood of NAFLD, which include seven crosssectional studies (with 5141 cases) and one case-control study (with 2974 cases) (18,34,36,38,44,48,49,52) . Meta-analysis results from the seven homogeneous cross-sectional studies (I 2 = 48•7 %, P = 0•069) showed a positive association between red meat consumption and the likelihood of NAFLD (OR = 1•121; 95 % CI 1•042, 1•207; P = 0•002) ( Fig.…”

“…conflicting (12)(13)(14)(15)(16)(17)(18) . Thus, to gain a better understanding of the relationship between NAFLD and dietary factors, we searched the literature according to dietary guidelines and guidelines for the prevention and treatment of NAFLD to evaluate the association of the following eleven food groups including refined grains, whole grains, red meat, fish, vegetables, fruits, dairy products, legumes, eggs, nuts and soft drinks, with the likelihood of NAFLD by this meta-analysis (6,19,20) .…”

An observational study on the association between major dietary patterns and non-alcoholic fatty liver disease in Chinese adolescents

“…[ 10 ] To address this problem, dietary pattern analysis has emerged as an alternative and complementary approach to reporting the association of diet with the risk of chronic diseases, and it encompasses complex relations and synergistic effects of nutrients and foods consider the complexity of overall diet and facilitate nutritional recommendations. [ 11 ]…”