Dietary composition and its association with metabolic dysfunction-associated fatty liver disease among Chinese adults: A cross-sectional study

• Published in: Arab journal of gastroenterology Vol. 25; no. 2; pp. 205 - 213
• Main Authors: Niu, Zuohu, Liu, Jing, Peng, Hongye, Wu, Xuan, Zheng, Xinzhuo, Yao, Shukun, Xu, Chunjun
• Format: Journal Article
• Language: English
• Published: Egypt Elsevier B.V 01.05.2024
• Subjects: Adult; Case-Control Studies; China - epidemiology; Cross-Sectional Studies; Diet - statistics & numerical data; Dietary composition; East Asian People; Fatty Acids, Unsaturated - administration & dosage; Female; Humans; Iron; Iron, Dietary - administration & dosage; Male; Metabolic dysfunction-associated fatty liver disease; Middle Aged; Non-alcoholic Fatty Liver Disease - epidemiology; Polyunsaturated fatty acid; Vitamin E; Vitamin E - administration & dosage; Vitamins - administration & dosage; China; SBP; AST; Dietary composition; ALP; LDL-C; Polyunsaturated fatty acid; ALT; Iron; UA; WC; TC; HDL-C; MAFLD; DBP; TG; GGT; Vitamin E; HC; Metabolic dysfunction-associated fatty liver disease; BMI
• DOI: 10.1016/j.ajg.2024.02.003
• ISSN: 1687-1979; 2090-2387

Metabolic dysfunction-associated fatty liver disease (MAFLD) has become the most common cause of chronic liver disease worldwide. Diet plays a critical role in the prevention and treatment of MAFLD. Our hypothesis was that the intake of some macronutrients, vitamins, or mineral elements is associated with MAFLD. Patients with MAFLD can be diagnosed based on the evidence of hepatic steatosis and if they meet any of the three additional criteria of overweight/obesity, diabetes mellitus, or metabolic dysregulation. Diets were recorded using photographs and diaries of meals for seven consecutive days. The consumed dietary composition was compared with the recommended intake according to the China Food Composition Tables (Standard Edition) version 2019 and the Chinese Dietary Reference Intakes version 2013, and its association with MAFLD was assessed by logistical regression analyses. A total of 229 MAFLD patients and 148 healthy controls were included in this study. MAFLD patients, compared with that by non-MAFLD participants, consumed more polyunsaturated fatty acids (PUFAs) (p < 0.001), vitamin E (p < 0.001), and iron (p = 0.008). The intake of PUFAs (OR = 1.070, 95 % CI: 1.017–1.127, p = 0.009) and vitamin E (OR = 1.100, 95 % CI: 1.018–1.190, p = 0.016) was positively associated with MAFLD. In addition, the percentages of individuals who consumed PUFAs (p = 0.006), vitamin E (p < 0.001), or iron (p = 0.046) above the recommended intake were higher among the individuals with MAFLD. Daily intake of PUFAs > 11 % (OR = 2.328, 95 % CI: 1.290–4.201, p = 0.005) and vitamin E > 14 mg (OR = 2.189, 95 % CI: 1.153–4.158, p = 0.017) was positively correlated with MAFLD. Patients with MAFLD consumed more PUFAs, vitamin E, and iron in their daily diet. Excessive consumption of PUFAs and vitamin E might be independent risk factors for the incidence of MAFLD.