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Kale

Follow a nutrient-dense, plant-rich diet for best results. kale/Stock photo
Diet changes and exercise can reduce risk

By David Dunaief, M.D.

Dr. David Dunaief

When we think of the most prevalent chronic diseases, heart disease, stroke, cancer, diabetes and others come to mind. However, there is also a chronic liver disease — nonalcoholic fatty liver disease — a conglomeration of fats, including triglycerides.

The problem with this disease is that it could lead to nonalcoholic steatohepatitis (fatty liver hepatitis), fibrosis (too much connective tissue, due to repair) and eventually cirrhosis, which might ultimately result in cancer (hepatocellular carcinoma).

Fortunately, the risk of going down this dangerous path is relatively small. Most of the time, it remains a mild fatty liver disease.

Although it is rare, a study presentation in 2012 at the American Association for the Study of Liver Diseases suggested that NAFLD was the third most common risk for hepatocellular carcinoma behind infection and alcohol abuse (1). 

Some study patients with hepatocellular carcinoma progressed to this level without first having cirrhosis. Those patients who developed liver cancer but did not have cirrhosis were more likely to have diabetes, obesity, high blood pressure and/or a high cholesterol profile. NAFLD occurs more frequently in males than females, and it needs to be taken very seriously.

The prevalence of NAFLD, which is benign in most cases, is relatively high, with incidences rising in the U.S. from 15 to 25 percent in the five-year period between 2005 and 2010 (2). In fact, a study shows that adolescents between the ages of 12 and 18 have seen a threefold increase in NAFLD, from 3.3 percent to almost 10 percent, in the last 20 years, according to data from the National Health and Nutrition Examination Survey (3). This correlated primarily with obesity, but the rise outstrips the rate of increase in obesity in this adolescent population.

How is it diagnosed?

When liver enzymes are elevated, usually two to five times normal, then it tends to be more commonly diagnosed (4). These liver enzymes include aspartate aminotransferase and alanine aminotransferase. What makes this disease diagnosis more difficult is that patients without elevated liver enzymes may have the disease and, in most cases, they have no symptoms.

The gold standard of diagnosis is through a liver biopsy, though this is invasive and thus has its dangers. Another method is through ultrasound, a first-line diagnosis method. Ultrasound is 60 to 94 percent sensitive and 66 to 95 percent specific (5). Though it is not the most accurate, it has the fewest side effects. Ultrasound is also technician dependent in terms of grading the amount of fatty infiltrates in the liver — mild, moderate and severe. Unfortunately, the milder the amount of fatty infiltrates, the less accurate the reading. Other methods for diagnosis include transient elastography, computed tomography and magnetic resonance.

 What might be the cause?

Follow a nutrient-dense, plant-rich diet for best results.

One theory is that intraperitoneal fat (visceral fat or central obesity) infiltrates the liver through the portal vein, resulting in insulin resistance and fatty liver (6). Therefore, it is not surprising that, along with insulin resistance, there is glucose intolerance. High triglycerides and low HDL (“good”) cholesterol are also commonly associated with the disease (7).

How can we alter this disease?

The good news is that NAFLD is potentially reversible through lifestyle modifications, including changes in diet and an increase in exercise. With exercise, the premise is that the more activity a patient gets, the higher the probability of metabolizing the liver fat.

In an epidemiologic study of over 3,000 patients using data from NHANES, results showed that those with NAFLD are significantly less active than those without the disease. It did not matter the type of activity; NAFLD patients did less of it. In fact, patients who had both diabetes and NAFLD were found to do the least amount of physical activity (8). The scary aspect is that patients with NAFLD have a significant eight times increased risk of cardiovascular death between the ages of 45 and 54 (9). And we know activity improves cardiovascular results.

In a meta-analysis (a group of 23 studies ranging from one to six months in duration) that used the Cochrane database, the results showed a significant reduction in fat content in the liver and a decrease in liver enzymes when lifestyle modifications were employed (10). Reduction in weight had the most substantial correlation with the results. Of the 23 studies, five that looked at liver cells on a microscopic level showed a reduction in inflammation that occurred with lifestyle changes. In addition, there were also improved glucose levels and sensitivity to insulin after the modifications.

In my practice, I have seen several patients with liver enzymes elevated to at least twice normal levels. After following a nutrient-dense, plant-rich diet, they saw their liver enzymes significantly reduced or returned to normal levels within a few months. One patient’s liver enzymes had been raised for 20 years without a known cause, and a first-line relative had recently been diagnosed with liver cancer.

If you have risk factors for nonalcoholic fatty liver disease, such as obesity, diabetes, high blood pressure and high cholesterol, I recommend having your liver enzymes checked on a regular basis. Those with family histories of elevated liver enzymes and hepatocellular carcinoma (liver cancer) may also want to get a scan, at least with ultrasound.

The best way to treat NAFLD is with lifestyle modifications, and while it is never too late to treat NAFLD, it is better to discover the disease earlier to reduce your risk of complications. If you are obese, NAFLD is one more important reason to transform your body composition by reducing fat mass.

References:

(1) AASLD. 2012 Nov. 11; Abstract 97. (2) World J Gastroenterol. 2017 Dec 21; 23(47): 8263–8276. (3) DDW. 2012 May 18; Abstract 705. (4) Hepatology. 2003; 37:1286-1292. (5) J Hepatol. 2009; 51:433–445. (6) Arterioscler Thromb Vasc Biol. 1990; 10:493-496. (7) Gastroenterology. 1999; 116:1413–1419. (8) Aliment Pharmacol Ther. 2012; 36:772-781. (9) Am J Gastroenterol. 2008; 103:2263–2271. (10) J Hepatol. 2012 Jan.; 56:255-266.

Dr. Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician. 

Portuguese Kale Soup

By Barbara Beltrami

Oh, come on! You must have known it was only a matter of time before I, your friendly local recipe writer, zeroed in on that magic new gastronomic and health phenomenon, that newly popular, recently discovered among health-conscious Americans veggie … kale!

Basically a kind of cabbage that doesn’t form a head but produces lots of leaves, some variety of kale is a staple of many European, Asian and African diets. Rich in vitamins, especially vitamin K, which has been found to help blood clotting, this dark green (or sometimes other color) veggie can now be found on supermarket shelves as well as restaurant menus.

Kale is not new to me, however. My mother, who had a knack for finding and cooking what were many decades ago obscure vegetables, made kale regularly. That is, she boiled it. Period. So it wasn’t one of my favorites.

Fast forward several decades and cookbooks, websites and home making magazines are rife with recipes for kale paired with every conceivable as well as some very inconceivable ingredients. Because it is a little bitter and tough by itself, it is best prepared by removing its stems and pairing it with flavors that complement it.

With apologies to my mother, I offer you kale salad,  Portuguese kale soup and kale chips.

Kale, Orange, Avocado and Pignoli Salad

The rough texture of the kale, the tanginess of the orange, the creaminess of the avocado and crunchiness of the pignoli nuts converge on the palate for an interesting taste sensation.

YIELD: 4 to 6 servings.

INGREDIENTS:

One 12-ounce bag baby kale, washed, dried and de-stemmed

One large navel orange, peeled and diced

One avocado, peeled and sliced

¼ cup extra virgin olive oil

2 tablespoons orange juice

1½ tablespoons wine vinegar

One tablespoon honey

One garlic clove

One teaspoon dried tarragon or one tablespoon fresh, chopped

Salt and pepper, to taste

½ cup toasted pignoli nuts

DIRECTIONS: Crush the kale leaves with your hands so that they wilt a little. Place in a large bowl and toss with orange and avocado. In a small bowl whisk together the oil, orange juice, wine vinegar, honey, garlic and tarragon. Remove and discard garlic. Gently toss liquid mixture with kale mixture. Add salt and pepper to taste. Sprinkle pignoli nuts on top and serve immediately. Serve with crusty bread and a hard cheese or with any fish, chicken or meat dish.

Portuguese Kale Soup

Hearty as can be, this national comfort food of Portugal has many interpretations by Portuguese immigrants in America, and each one is better than the next. This recipe borrows ingredients from various versions that elaborate upon the basic “caldo verde,” which is potatoes and kale.

Portuguese Kale Soup

YIELD: 6 to 8 servings.

INGREDIENTS:

8 ounces linguica or chorizo sausage, thinly sliced

2 tablespoons olive oil

One large onion, peeled and diced

4 garlic cloves, sliced very thin

One pound kale, washed, de-stemmed and torn into pieces

2 quarts chicken broth

2 pounds potatoes, scrubbed and diced

One 14-ounce can diced tomatoes with juice

One 28-ounce can red kidney beans, rinsed and drained

Handful fresh flat leaf parsley, rinsed, de-stemmed and chopped

Salt and freshly ground black pepper

DIRECTIONS: In a large pot over medium heat, brown the sausage slices. Add the olive oil and onion; stir over medium heat until onion is soft and slightly opaque. Add garlic, kale, broth and potatoes. Lower heat slightly and continue to cook until kale is wilted, then add remaining ingredients and simmer, covered, until potatoes are cooked through, about 20 minutes. Add water or more broth, if needed. Serve hot or refrigerate until used. Pair with Portuguese bread and olive oil.

Kale Chips

Amazingly easy and surprisingly delicious, these munchies are an excellent way to get kids to eat their veggies. In fact, I know of a certain little boy who became a convert from Pringles and Cheetos to kale chips!

YIELD: 2 to 4 servings.

INGREDIENTS:

One pound kale, washed, dried and de-stemmed

3 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

DIRECTIONS: Preheat oven to 350 F. Toss kale with oil, salt and pepper. Place on baking sheet and bake 10 to 15 minutes until crispy. Serve with yogurt dip or hummus.