Changes in liver metabolic pathways demonstrate efficacy of the combined dietary and microbial therapeutic intervention in MASLD mouse model

Iannone, Valeria; Babu, Ambrin Farizah; Lok, Johnson; Gómez-Gallego, Carlos; D'Auria, Giuseppe; Vazquez-Uribe, Ruben; Vaaben, Troels Holger; Bongers, Mareike; Mikkonen, Santtu; Vaittinen, Maija; Tikkanen, Ida; Kettunen, Mikko; Klåvus, Anton; Sehgal, Ratika; Kaminska, Dorota; Pihlajamaki, Jussi; Hanhineva, Kati; El-Nezami, Hani; Sommer, Morten Otto Alexander; Kolehmainen, Marjukka

doi:10.1016/j.molmet.2023.101823

Cited by 4 publications

(1 citation statement)

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“…MASLD, formerly known as non-alcoholic fatty liver disease (NAFLD), is the leading cause of liver dysfunction in the world today. There is currently no specific treatment for this condition other than lifestyle correction [ 25 ]. A recent study showed that a healthy diet, based on the consumption of fruits, vegetables, and nuts, as well as important sources of vitamin A, vitamin C, pyridoxine, and potassium, is inversely associated with the risk of MASLD [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Adding a Leafy Vegetable Fraction to Diets Decreases the Risk of Red Meat Mortality in MASLD Subjects: Results from the MICOL Cohort

Donghia,

Tatoli,

Campanella

et al. 2024

Nutrients

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Background: Dietary guidelines recommend limiting red meat intake because it has been amply associated with increased cancer mortality, particularly in patients with liver conditions, such as metabolic dysfunction-associated fatty liver disease (MASLD). MASLD is the leading cause of liver dysfunction in the world today, and no specific treatment other than lifestyle correction has yet been established. The aim of this study was to explore the protective role of leafy vegetables when associated with high red meat consumption. Methods: The study cohort included 1646 participants assessed during the fourth recall of the MICOL study, subdivided into two groups based on red meat intake (≤50 g/die vs. >50 g/die), in order to conduct a cancer mortality analysis. The prevalence of subjects that consumed >50 g/die was only 15.73%. Leafy vegetable intake was categorized based on median g/die consumption, and it was combined with red meat intake. Conclusions: This is the first study to demonstrate that the consumption of about 30 g/die of leafy vegetables reduces the risk of mortality. A strong association with mortality was observed in subjects with MASLD, and the protective role of vegetables was demonstrated.

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Section: Introductionmentioning

confidence: 99%