Dietary studies link tomato consumption and resistant starch to reduced liver fat

Recent clinical studies suggest that specific dietary changes may help reduce liver fat accumulation in patients with metabolic dysfunction-associated steatotic liver disease (MASLD).

A study published in the journal ‘Nutrients’ and conducted by Italian researchers found that consuming 200 grams of fresh tomatoes and 50 grams of tomato sauce daily for six weeks was associated with a more significant reduction in liver fat compared to a tomato-free diet. The tomato group showed a greater decrease in the controlled attenuation parameter (CAP) than the control group, despite no significant changes in body weight, BMI, or waist circumference. Researchers suggest that antioxidants like lycopene may play a role, though they emphasize that tomatoes are not a standalone cure.

Separately, research published in ‘Cell Metabolism’ highlighted the benefits of resistant starch for managing fatty liver. The study observed that patients replacing standard carbohydrates with resistant starch—such as mung beans, sweet potatoes, or cooled oats—saw a substantial decrease in liver fat content and triglycerides over four months. This improvement was attributed to reduced intestinal inflammation and the role of the gut-liver axis, rather than just weight loss.