Non-alcoholic fatty liver disease

Non-alcoholic fatty liver disease is the most common liver disease worldwide, with an estimated prevalence of around 25%. This condition is defined by the accumulation of fat in the form of triglycerides in more than 5% of liver cells, known as hepatocytes.

Non-alcoholic fatty liver disease (NAFLD) is a medical condition in which excess fat accumulates in the liver, but unlike alcohol-related liver disease, this accumulation is not caused by excessive alcohol consumption.

Studies on NAFLD propose the following non-genetic factors as responsible for the disease:

• Overweight or obesity.
• Certain conditions such as type 2 diabetes mellitus or metabolic syndrome.
• Elevated levels of triglycerides or cholesterol.
• High blood pressure.
• A diet high in fructose, a common sugar used to sweeten beverages and foods. Excess fructose is converted into lipids and exerts a toxic effect on the liver similar to that produced by excessive alcohol consumption.
• Changes in the composition and function of the gut microbiota (a set of bacteria present in the digestive tract that participate in the digestion process).

NAFLD is a silent disease that is characterized by its minimal or absent symptoms. Generally, it does not cause significant liver damage or complications, although it can cause discomfort due to liver enlargement. However, this disease can progress to non-alcoholic steatohepatitis (NASH), which is characterized by inflammation and liver damage in addition to fat accumulation in the organ. The inflammation and liver damage can lead to fibrosis or scarring in the liver, which may eventually develop into cirrhosis. The characteristic clinical signs of cirrhosis include yellowing of the skin and eyes (jaundice), enlargement of blood vessels under the skin, spleen enlargement, and red palms.

Non-alcoholic fatty liver disease (NAFLD) can be prevented through regular physical activity, a healthy diet, and maintaining a proper weight. The diet should prioritize foods such as fruits, vegetables, whole grains, and healthy fats, while also controlling triglyceride and cholesterol levels, and reducing the intake of beverages or foods high in fructose.