A recent study found that eating high-fat dairy products, including whole milk, cream, frozen yogurt, butter and ghee, may increase your risk. fatty liver diseaseThe study was published in the Journal of Hepatology Reports and was conducted by a team of researchers from the Hebrew University of Jerusalem, Israel.

The study found that low-moderate fat dairy products such as skimmed milk, cottage cheese and low-fat cottage cheese may be protective, and may prevent metabolic dysfunction-associated steatotic liver disease (MASLD) compared to high-fat dairy products. These should be given priority.

MASLD, also known as non-alcohol fatty liver disease (NAFLD), is a condition characterized by excessive accumulation of fat in the liver of people who drink little or no alcohol. It is one of the most common forms of liver disease and is closely linked to obesity, type 2 diabetes, and metabolic syndrome.

NAFLD can range from simple steatosis, which is a buildup of fat, to a more severe form called non-alcoholic steatohepatitis (NASH), where inflammation and liver cell damage occurs. This ultimately increases the risk of liver fibrosis, cirrhosis and liver cancer. Managing the condition includes lifestyle changes such as weight loss, regular physical activity, and a balanced diet rich in fruits, vegetables, lean proteins, and whole grains.

MASLD is related to nutrition, however, evidence of an association between high-fat and low-fat dairy products is lacking. To fill this gap, researchers evaluated this relationship by conducting experimental studies on rats and an observational human study.

They found that low- to moderate-fat, low-sugar dairy products were more protective than high-fat dairy products. In general, a high-fat diet can be harmful. The researchers said, “It would be reasonable to prefer low-fat, low-sugar dairy products and reduce the intake of high-fat dairy products; However, additional evidence is needed to generalize our findings.”

In animal studies, 6-week-old male rats were fed a high-fat diet (HFD) consisting of lard, soybean oil, and milk fat for 12 weeks. All HFDs induced similar weight gain and steatosis and did not affect liver enzymes. Milk fat increases serum cholesterol and advanced glycation end-products (AGEs) levels more than lard or soybean oil.

Additionally, in 316 patients, the team found that higher consumption of low- to moderate-fat, low-sugar dairy products was associated with a lower risk of MASLD events. “Continuously high consumption of high-fat low-sugar dairy products was associated with greater odds of new onset/persistence of MASLD”. However, the team found that neither low-moderate nor high-fat dairy consumption was associated with fibrosis.

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