High-Fibre Eaters Got Fatty Liver Less Often, Even With Risky Genes
Graded Moderate — researchers followed over 424,000 adults for about twelve years, but diet was recorded once by questionnaire and not assigned, so cause and effect stay open.
- Design
- Prospective cohort study
- Participants
- 424,008
- Duration
- 12.1 years
- Funding
- National Key Research and Development Program of China; Basic Research Program…
People who ate more fibre, especially from bread and cereals, developed fatty liver less often, whatever their genetic risk.
People who ate the most fibre were less likely to develop fatty liver not caused by alcohol, according to a large British study. The fifth of people eating the most fibre had a 30 percent lower risk than the fifth eating the least. The pattern held even for people whose genes made them more prone to fat building up in the liver.
Researchers followed 424,008 adults from the UK Biobank, a large British health database, for 12.1 years on average. Nobody had liver disease at the start. A short questionnaire recorded what they usually ate. Over the years, 4,662 developed fatty liver. Fibre from bread and cereals was linked to lower risk, while fibre from vegetables showed no clear difference. Risk was highest for people with risky genes who ate little fibre: almost three times that of people with favourable genes who ate plenty.
The study cannot show that fibre prevents fatty liver, because nobody was assigned a diet. The questionnaire captured only about half of total fibre intake. Only cases found in hospital and death records were counted, so mostly the more severe ones.
Disclaimer: Research summaries are provided for informational purposes only and do not constitute medical advice. Always consult a qualified healthcare professional before making changes to your health routine.