In March 2020 researchers Germany and the USA published the results of their study to assess the association between food consumption and liver fat content. A total of 136 individuals (51% women, aged 35-65 years, BMI: 25-40 kg/m2) were involved in the study. Dietary information was collected via food frequency questionnaires. A total of 47 food groups including the Mediterranean and Dietary Approaches to Stop Hypertension (DASH) diet quality scores were assessed. Each individual underwent an MRI to assess liver fat content. Results showed that a higher diet quality was associated with a lower liver fat content and a lower incidence of non-alcoholic fatty liver disease. A further analysis revealed that a higher intake of high fat dairy and cheese was associated with a higher liver fat content whilst a higher cake and cookie intake was associated with a lower liver fat content. The finding concerning cake and cookie content was unexpected, but was not affected by adjustment for reporting bias. Further research is required to verify these findings.
Watzinger C et al. Dietary Factors in Relation to Liver Fat Content: A Cross-sectional Study. Nutrients. 2020 Mar 20;12(3). pii: E825.