Diet in liver disease

Diet in liver disease

A targeted diet for liver diseases is designed to protect the liver. For health problems with the liver, foods exceptionally high in fat should be avoided. Liver patients should also not eat hot spices and certain types of vegetables, such as cabbage, so as not to unnecessarily strain the liver. Alcohol should be utterly taboo in liver disease.

The liver likes it.

Eating lean cottage cheese, steamed vegetables and potatoes, simple carbohydrates, and lean meat is beneficial in case of liver disease. The food should be prepared gently and not contain toasted substances (such as those produced by grilling or roasting). Coffee is also unsuitable for liver patients.

It can be helpful to enrich the diet with artichokes or artichoke juice. Milk thistle extracts also support liver function. In the case of certain liver diseases, however, this should only be done after consulting a doctor.

 

Nutrition in diseases of the liver

  • 4-6 slices of wholemeal bread or 3-5 slices of bread and 50-60 g of cereals per day
  • 150-180 g brown rice or 200-250 g wholemeal pasta or 200-250 g potatoes (both cooked) per day
  • Five servings of fruit and vegetables a day
  • 200-250 g milk/yoghurt/quark and 50-60 g cheese, preferably low-fat products
  • 300 to 600 g of low-fat meat and sausages per week
  • Sea fish: 1-2 portions of 150 g per week
  • Three eggs (including processed eggs in pasta, pastries, etc.) per week
  • Fats and oils: max. 40 g spreadable and cooking fat and 10 g high-quality vegetable oil

It is also essential that you drink enough. You should drink 1.5 to 2 litres of liquid daily and primarily use still mineral water, herbal teas or juice spritzers.

Also, note the following tips:

If you suffer from liver disease, try to maintain or achieve an average weight. Also, eat several smaller meals, ideally between five and six, daily.

Another nutritional tip for liver diseases is to consume around 1.2 grams of protein per kilogram of body weight daily. I prefer vegetable proteins from soy products or legumes.

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