Nonalcoholic fatty liver disease, or NAFLD, is strongly related to our food and beverage intake, but researchers are still gathering the details.
Strangely, according to a new study in BMC Public Health, one specific healthy food may drastically worsen your NAFLD.
In fact, those who eat this healthy food frequently are 40% more likely to develop NAFLD.
The researchers used data from the Guangzhou Biobank Cohort Study, focusing on participants who returned for a follow-up in 2009-2010. Their sample consisted of 1,862 participants aged 50 years or older.
The study excluded people with incomplete data or excessive alcohol consumption, as this may also cause fatty liver disease.
The main tool for diagnosing NAFLD was an abdominal ultrasound examination, and each participant also underwent health assessments, measuring factors like blood pressure, body mass index, cholesterol levels, and blood sugar.
They evaluated their participants’ meat and fish consumption via a food frequency questionnaire, which considered their average consumption frequency and the amount consumed per sitting per week.
The study categorized meat into red meat (pork, mutton, and beef) and processed meat (including salted fish and cured meat).
Fatty fish, such as mackerel and salmon, were also counted.
This is what they found.
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1. Those who ate three or more servings of fatty fish per week had a 40% higher chance of developing NAFLD compared to those who didn’t consume it at all.
2. There was no association between NAFLD and the consumption of other types of meats, including red meat, poultry, processed meat, or other fish varieties.
3. Other seafood indirectly reduced NAFLD risk by reducing blood pressure and increasing HDL cholesterol, which is often called good cholesterol.
4. By increasing body mass index, other blood fats, blood sugar, and waist circumference, processed meat indirectly increased NAFLD risk.
These findings are surprising, but serve to remind us once again that too much of even a healthy thing like fatty fish can become unhealthy.