Association of allium vegetables intake and non-alcoholic fatty liver disease risk: A case-control study. Issue 6 (7th February 2020)

• Record Type: Journal Article
• Authors: Emamat, Hadi; Farhadnejad, Hossein; Tangestani, Hadith; Saneei Totmaj, Ali; Poustchi, Hossein; Hekmatdoost, Azita
• Is Part Of: Nutrition & food science. Volume 50:Issue 6(2020)
• Page Start: 1075
• Page End: 1083
• Publication Date: 2020-02-07
• Subjects: Vegetables -- NAFLD -- Allium -- Non-alcoholic fatty liver disease -- Garlic -- Onion; Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-11-2019-0334
• Languages: English
• ISSNs: 0034-6659

Abstract

Abstract : Purpose: Non-alcoholic fatty liver disease (NAFLD) is the most common cause of liver disease worldwide. The purpose of this study is to assess the possible association between habitual intake of allium vegetables and NAFLD risk. Design/methodology/approach: In this study, 196 cases of NAFLD and 803 age-matched controls were enrolled from the same clinic. Dietary intakes were assessed using a validated food frequency questionnaire. Consumption of allium vegetables, including raw garlic and onions, were calculated and considered as grams/day in all participants. Findings: Participants in the highest tertile of allium vegetable intake had 64% lower risk of NAFLD compared with those in the lowest tertile of the allium vegetables intake (odds ratio [OR]: 0.35; 95% confidence interval [CI]: 0.23-0.51; p < 0.001). After controlling for potential confounders, there was no significant change in this inverse association (OR: 0.36; 95% CI: 0.22-0.56; p < 0.001). Originality/value: This study for the first time showed that higher consumption of allium vegetables was associated with lower risk of NAFLD. The results did not change when the authors adjusted the analysis for the known risk factors of the disease, which indicate the independency of the association.