Unfortunately, there is no "diet for liver disease." Such an across-the-board diet simply does not exist. Many factors account for the unfeasibility of a standardized liver diet, including variations among the different types of liver disease (for example, alcoholic liver disease versus primary biliary cirrhosis) and the stage of the liver disease (for example, stable liver disease without much damage versus unstable decompensated cirrhosis). One's other medical disorders even if unrelated to their liver disease, such as diabetes or heart disease, must also be factored into any diet. Each person has her own individual nutritional requirements, and these requirements may change over time.
Notwithstanding the above information, an optimal diet for a person with stable liver disease (modifications to be made as per individualized needs) might contain all of the factors listed below.
• 60- to 70-percent carbohydrates-primarily complex carbohydrates, such as pasta and whole-grain breads.
• 20- to 30-percent protein-only lean animal protein and/or vegetable protein If encephalopathy ( brain fog ) is present vegetable protein is preferred.
• 10- to 20-percent polyunsaturated fat.
• 8- to 12 eight-ounce glasses of water per day.
• 1,000 to 1,500 milligrams of sodium per day If ascites is present, 500mg or less is preferable.
• Avoidance of excessive amounts of vitamins and minerals, especially vitamin A, vitamin B3, and iron.
• No alcohol.
• Avoidance of processed food.
• Liberal consumption of fresh organic fruits and vegetables.
• Vitamin D and calcium supplement.
• Vitamin C
• an antioxidant such as vitamin E or CoQ 10
• Glucosamine chondroitin