The liver is an important organ that helps your body convert food into energy. Conditions such as fatty liver disease, alcoholic hepatitis, liver injuries and liver cancer hinder your liver's ability to function normally and may trigger symptoms ranging from abdominal pain, fever and jaundice to kidney failure. Dietary changes may enhance liver function, according to the New York Times Health Guide, and prevent or reduce symptoms and complications of liver-related health problems.
Processed Snack Foods
Processed snack foods may exacerbate liver disease symptoms. According to an "American Academy of Family Physicians" report published in November 2001, early-stage cirrhosis of the liver causes your body to excrete urinary sodium and limiting your sodium intake to 2 g maximum per day is an important dietary intervention for liver disease patients. Processed snack foods are typically excessive in sodium content. A 1-oz. serving of barbecue-flavored potato chips, for example, contains 213 grams of sodium. Four saltine crackers has 129 g. Other snack foods high in salt include pretzels, wheat crackers, microwave and pre-popped popcorn and peanut butter- or cheese-filled sandwich-style crackers.
Processed Meats
Processed meats, such as bacon, sausage, pastrami and hot dogs, are high in protein and saturated fat -- a fat form associated with high cholesterol and heart disease. Processed meats are also rich in sodium. Three medium-size slices of pan-fried or roasted bacon contains 439 g while a standard fast food sausage-filled breakfast sandwich contains 1,114 g. Consuming excessive amounts of protein can also worsen liver disease symptoms, according to the New York Times Health Guide. Thus, consuming modest-size portions of low-sodium protein sources, such as skim milk, fish or baked chicken breast, in place of processed meats may improve your condition.
Enriched Flour
Enriched flour is a refined grain product that provides calories, but few nutritional benefits. The New York Times Health Guide recommends a diet rich in complex carbohydrate sources, such as 100 percent whole grain breads and cereals, for improved wellness when faced with liver disease. For best results, replace enriched white and wheat breads, pasta, cereals and baked goods that list enriched flour as a primary ingredient with whole grain alternatives most often.
Canned Foods
Many canned foods also contain high amounts of sodium and other artificial ingredients. One cup of canned baked beans provides over 850 g of sodium. Canned soups may contain between 800 and 1,100 g. Other high-sodium canned foods include canned tomato sauce, vegetable juice, sweet potatoes, spinach, gravy, chili, artichokes, asparagus, kidney beans, corned beef, beets, liverwurst and stew. The American Heart Association recommends reading nutrition labels on packaged foods to determine specific sodium content and choosing fresh foods, such as whole fruits and vegetables, most often.
References
- New York Times Health Guide: Liver Disease Nutrition
- "American Academy of Family Physicians"; Preventive Strategies in Chronic Liver Disease: Part II. Cirrhosis; Thomas R. Reily MD, Ahsan M. Bhatti MD; Nov. 2001
- USDA National Nutrient Database for Standard Reference: Sodium Content of Selected Foods
- American Heart Association: Sodium
