The liver is one of the most important organs of the body; you cannot live without it. The liver is responsible for the detoxification of blood. It is also responsible for producing many proteins that are found in blood, including proteins involved in blood clotting. Disease of the liver affects the liver's ability to perform most of its functions. In liver disease, its important to modify dieting habits.
Causes of Liver Disease
Disease of the liver may be caused by a chemical or by microorganisms that result in inflammation, or irritation, of the liver; inflammation of the liver is called hepatitis. Hepatitis A, B, C, D and E are microorganisms that cause inflammation of the liver. Chronic or heavy alcohol use can also cause hepatitis. Additionally, hepatitis can be the result of increased iron absorption from the gut, which leads to iron deposition in the liver.
Symptoms of Liver Disease
Liver disease is associated with pain in the right upper quadrant of the abdomen, caused by swelling of the liver as a result of liver irritation. Jaundice, or yellowing of the eyes and skin, is usually seen as well. A person with liver disease may also experience darkening of urine and lightening of stool color. Other symptoms include lack of appetite, nausea, vomiting and itchy skin.
Protein Intake
The liver is involved in the processing of proteins; a diseased liver loses its ability to excrete by-products from protein, thereby causing a buildup of toxins in the blood. Toxic wastes in the blood affect brain function. In liver disease, it is important to restrict proteins in the diet. The ratio of 1 g of protein per kilogram of body weight should be used as a way of monitoring appropriate protein intake. A person weighing 185 lb., or 84 kg, should be consuming roughly 84 g of protein per day.
Carbohydrate Intake
Ingested carbohydrates are broken down to glucose, the simplest form of carbohydrate, which the body uses as an energy source. In certain conditions, the body stores glucose in the form of glycogen; the liver is chiefly involved in this process. Glycogen is broken down to glucose when the body is running low on energy. In liver disease, glycogen storage is poor. A person with liver disease should increase intake of carbohydrates to preserve stored glycogen.
Salt Intake
In liver disease, the body conserves salt because of the redistribution of fluid in the body, which results in decreased blood flow to the kidneys; fluid accumulation in the abdomen increases, and swelling of tissues also occurs. A person with liver disease should restrict sodium intake to about 1 to 2 g per day.
