We are what we eat. For good health we need an adequate intake of protein, carbohydrates, fats, vitamins and minerals. Not too little, not too much
When we under or over indulge in food, changes not only occur in our girth, they occur at a cellular level as well. This review, published in the World Journal of Gastroenterology, summarizes the relationship between diet, oxidative stress, inflammation, and liver function.
Too little protein has been associated with a decreased production of natural antioxidants, an increased accumulation of fat in the liver, and zinc deficiency. Too much protein can increase free radical production and the breakdown of lipids creating oxidative stress. A high carbohydrate intake stimulates excessive and prolonged insulin secretion, which increases fat deposition in both the blood stream and the liver. Too many saturated fats create a low-grade body-wide inflammation and can impair cellular metabolism.
Diet has a definite role in moderating oxidative stress and its effect on liver inflammation. Experts are still determining the effects dietary interventions have on hepatic diseases and their role in treatment and prevention of progression to more severe disease. However, balanced diets that include nutrients that target overall body inflammation and reduce oxidative stress may prove a promising strategy.