The benefits of a high-protein diet continue to grow as more and more research is done on the subject.

The latest study on the subject — courtesy of the American Journal of Physiology – Endocrinology and Metabolism — found that protein-heavy diets may reduce the liver’s fat content and lower the risk of diabetes in people with nonalcoholic fatty liver disease (NAFLD).

The American Physiological Society gathered 25 volunteers, including 15 who had been previously diagnosed with NAFLD, to participate in a low-calorie diet to lose eight percent body weight. After the participants reached their weight loss goals, they were told to maintain weight through a moderate- or high-protein diet averaging from 0.8 to 1 grams of protein per kilogram (2.2 pounds) of body weight.

Researchers found that after two years of weight loss, the dietary protein increase led to a reduced liver fat content. They also found that over half of the participants previously diagnosed with NAFLD no longer had a fatty liver.

“These findings stress the clinical implications and potential benefits of increased protein intake after weight loss for people with NAFLD at risk to develop diabetes,” the researchers wrote.

NAFLD — more colloquially called “fatty liver” — is a result of the liver’s total weight being made up of more than five percent fatty tissue. This extra fat in the liver may lead to scarring, which may increase the risk of liver cancer or failure. This also comes with an increased risk of type 2 diabetes. Coincidentally, those with type 2 diabetes are more likely to develop NAFLD — an estimated 70 percent of people with type 2 diabetes also have a fatty liver. Obesity is also a major risk factor for NAFLD.

Interested if you are at risk for NAFLD, or even type 2 diabetes? Contact your primary care physician to find ways to better your liver health. You can also simply give us a call to schedule a consultation at 410-565-6552!



Diets that include at least one egg a day have a higher chance of lowering one’s risk of cardiovascular disease, according to a study of Chinese participants published in BMJ Journals.

The research found that those who ate eggs on a daily basis had an 18 percent lower risk of dying from cardiovascular disease, commonly referred to as heart disease. There were also other benefits of the daily egg habit. Participants who ate up to one egg daily had a 26 percent lower risk of hemorrhagic stroke, a 28 percent lower risk of dying from this type of stroke, and a 12 percent reduced risk of contracting ischemic heart disease, typically diagnosed in those who show the early signs of gridlocked blood flow to the brain.

Researchers told CNN that is the study is “by far the most powerful project to detect such an effect” between eggs and heart disease.

Conventional health wisdom used to dictate that too many eggs were bad for one’s health, as they contain a high amount of cholesterol, in addition to high-quality protein and other positive nutritional components. But now, there seems to be some evidence that one way to stop a disease that is responsible for 31 percent of all global death’s a year is to eat more of them.

“Overall, I would say that consuming egg as part of a healthy diet does not increase the risk of cardiovascular disease, and we now have another carefully done study to support that,” Carolina Richard, an assistant professor of agricultural life and environmental sciences at the University of Alberta in Edmonton, told CNN.


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