Diet in liver disease

A targeted diet for liver disease is designed to protect the liver. In case of health problems with the liver, high-fat foods should be avoided. Spicy spices and certain types of vegetables such as cabbage should not eat liver disease in order to avoid straining the liver unnecessarily. Alcohol should be totally taboo for liver disease.

That tastes like the liver

In the case of liver disease, it is beneficial to eat lean quark, steamed vegetables and potatoes, simple carbohydrates and lean meats. The food should be prepared with care and should not contain any roasting substances (such as those caused by grilling or roasting). Also coffee is unsuitable for liver patients.

It can be helpful to enrich the diet with artichokes or artichoke juice. Milk thistle extracts also support liver function. For certain liver diseases, however, this should only be done after consultation with the doctor.

Diet in diseases of the liver

  • 4-6 slices of wholegrain bread or 3-5 slices of bread and 50-60 g of cereal a day
  • 150-180 g brown rice or 200-250 g whole wheat pasta or 200-250 g potatoes (each cooked) per day
  • 5 servings of fruits and vegetables a day
  • 200-250 g of milk / yoghurt / quark and 50-60 g of cheese prefers low-fat products
  • 300 to 600 g of low-fat meat and sausage per week
  • Sea fish: 1-2 portions à 150 g per week
  • 3 eggs (including processed eggs in pasta, pastries, etc.) per week
  • Fats and oils: max. 40 g of coating and cooking fat and 10 g of high-quality vegetable oil
It is also important that you drink enough. You should consume 1.5 to 2 liters of liquid per day and, above all, resort to still mineral water, herbal teas or juice spritzers.

Also note the following tips:

If you have liver disease, try to maintain normal weight. Also, make sure you have several smaller meals a day, ideally between five and six meals

As a further nutritional tip for diseases of the liver, you should eat about 1.2 grams of protein per kilogram of body weight daily. Prefer vegetable protein from soy products or legumes.

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