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Tomato consumption linked to reduced liver fat in MASLD study

A scientific study published in the journal Nutrients suggests that daily tomato consumption may help reduce liver fat accumulation in individuals with metabolic dysfunction-associated steatotic liver disease (MASLD).

The six-week study involved 79 adults. One group maintained a tomato-free diet, while the experimental group consumed 200 grams of raw tomato and 50 grams of tomato sauce daily. Using non-invasive FibroScan testing, researchers measured a liver fat reduction of 35 dB/m in the tomato-consuming group, compared to 18 dB/m in the control group.

Researchers identified lycopene, a red carotenoid with antioxidant and anti-inflammatory properties, as a potential driver of this effect. Notably, the reduction in liver fat occurred without significant changes in body weight, waist circumference, or blood markers such as glucose, insulin, and cholesterol. Further research is required to determine the exact components responsible and to validate these findings with larger study populations.

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