Impact of weight loss and reduction of ultra-processed foods on liver fat content in MASLD: A randomized controlled trial.
Simona Bo, Angelo Armandi, Gabriele Castelnuovo et al.
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In 30 seconds
This randomized controlled trial investigated the effects of different dietary strategies on liver fat content in patients with metabolic dysfunction-associated steatotic liver disease (MASLD). Among 173 participants, significant reductions in liver fat were observed in the low-carbohydrate, high-protein diet and control groups, with CAP decreasing by -19.5 and -11.0, respectively. The study concluded that weight loss and reduced ultra-processed food intake were key drivers of liver fat improvement, regardless of diet type.
Key findings
- Liver fat content decreased significantly in the low-carbohydrate, high-protein diet group by -19.5.
- The control group also showed a significant decrease in liver fat by -11.0.
- All dietary arms achieved significant improvements in body weight and metabolic profile.
- Reductions in BMI and ultra-processed food consumption independently predicted improvements in liver fat.
Why it matters
The findings emphasize the importance of weight loss and dietary quality over specific dietary patterns in managing MASLD. This approach may enhance patient adherence and long-term health outcomes.