Increased consumption of red or processed meat can put a person at risk
New Delhi, 22nd March 2018: New research has found that increased consumption of red or processed meat can increase the risk of developing non-alcoholic fatty liver disease (NAFLD). Those who consume large quantities of meat cooked using unhealthy methods including, frying or grilling, have increased levels of high heterocyclic amines (HCAs), which can lead to insulin resistance.
NAFLD is one of the most common causes of chronic liver disease globally. The prevalence of this condition in India is about 9% to 32%, with a higher incidence among obese and diabetic patients.
Speaking about this, Padma Shri Awardee Dr K K Aggarwal, President Heart Care Foundation of India (HCFI) and Immediate Past National President Indian Medical Association (IMA), said, “NAFLD is an umbrella term for a range of liver conditions affecting people who drink little to no alcohol. As the name implies, the main characteristic of this condition is too much fat stored in liver cells. A healthy liver should contain little or no fat at all. The main complication of NAFLD is cirrhosis, which is late-stage scarring (fibrosis) in the liver. Cirrhosis occurs in response to liver injury, such as the inflammation in nonalcoholic steatohepatitis. As the liver tries to halt inflammation, it produces areas of scarring (fibrosis). With continued inflammation, fibrosis spreads to take up more and more liver tissue.”
Some signs and symptoms of this condition include enlarged liver, fatigue, pain in the upper right abdomen. When it progresses to cirrhosis, it can cause ascites, enlarged blood vessels and spleen, red palms, and jaundice.
Adding further, Dr Aggarwal and dr Ajay Kumar Sr Gastroenterologist at Fortis Hospital Group “Those with NAFLD have a greater chance of developing cardiovascular disease and it is one of the most common causes of death in them. About 10% weight loss can improve fatty liver and inflammation.
There are reports to indicate that cinnamon (dalchini) can help improve lipid profiles and NAFLD due to its antioxidant and insulin-sensitizer properties.
HCFI tips to reduce your risk of NAFLD
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