Many chronic liver diseases are associated with malnutrition.
One of the most common of these is cirrhosis. Cirrhosis refers to the
replacement of damaged liver cells by fibrous scar tissue which disrupts
the liver’s important functions. Cirrhosis occurs as a result of
excessive alcohol intake (most common), common viral hepatitis,
obstruction of the bile ducts, and exposure to certain drugs or toxic
substances.
People with cirrhosis often experience loss of appetite, nausea, vomiting and
weight loss, giving them an emaciated appearance.
Diet alone does not contribute to the development of this liver disease. People
who are well nourished, for example, but drink large amounts of alcohol,
are also susceptible to alcoholic disease.
Adults with cirrhosis require a balanced diet rich in protein, providing 2,000
to 3,000 calories a day to allow the liver cells to regenerate. However,
too much protein will result in an increased amount of ammonia in the
blood; too little protein can reduce healing of the liver. Doctors must
carefully prescribe the correct amount of protein for a person with
cirrhosis. In addition, the physician can use two medications (lactulose
and neomycin) to control blood ammonia levels. Persons with cirrhosis
often experience an uncomfortable buildup of fluid in the abdomen
(ascites) or a swelling of the feet, legs, or back (edema). Both
conditions are a result of portal hypertension (increased pressure in the
veins entering the liver). Since sodium (salt) encourages the body to
retain water, patients with fluid retention can cut their sodium intake
by avoiding such foods as canned soups and vegetables, cold cuts, dairy
products, and condiments like mayonnaise and ketchup. In fact, most
prepared foods contain liberal amounts of sodium, while fresh foods
contain almost no sodium at all.
The best-tasting salt substitute is lemon juice. In general, reducing meat protein, which is the most toxic protein to the brain, and substituting vegetable protein is advised when cirrhosis is present.
