Nutrition and Liver Disease

Authored by: Sammy Saab , David Heber

Handbook of Nutrition and Food

Print publication date:  July  2013
Online publication date:  April  2016

Print ISBN: 9781466505711
eBook ISBN: 9781466505728
Adobe ISBN:

10.1201/b15294-57

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Abstract

The liver supports almost every organ in the body and is vital for survival. Because of its strategic location and multidimensional functions, the liver is also prone to injuries, affected directly or indirectly by nutrition. The most common causes of liver injury include acute and chronic viral infections (hepatitis A, B, C), alcohol damage, fatty liver, cirrhosis, and cancer. Much less common are drug-induced liver injuries due to direct toxicity or less well-defined immunoallergic reactions. What is remarkable is the emerging commonality of nutritional factors in liver disease. For example, fatty liver interacts with both alcohol and hepatitis C in increasing the risk of cirrhosis. For this reason, nonalcoholic fatty liver disease (NAFLD) is the first topic covered, and then nutritional factors are mentioned throughout the discussion of the other etiological factors in liver disease.

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