Tomato consumption linked to reduced liver fat in studies

Research suggests that tomato consumption may be linked to reduced fat accumulation in the liver. Studies involving different demographics have explored the potential benefits of the antioxidant lycopene, a pigment found in tomatoes.

One study involving 61 children with obesity and fatty liver noted more significant reductions in liver size and steatosis in those who received lycopene-rich tomatoes alongside a calorie-restricted diet. Another study, part of the POMOSANO project published in the journal ‘Nutrients’, observed 79 adults with metabolic dysfunction-associated steatotic liver disease (MASLD). In that group, participants consuming 200 grams of fresh tomato and 50 grams of tomato sauce daily saw a 1.9-fold greater reduction in liver fat compared to a control group.

Researchers caution that these findings do not establish tomatoes as a cure. In the adult study, no significant changes were observed in body mass index, liver stiffness, fibrosis indicators, liver enzymes, or insulin resistance. Furthermore, because lycopene levels were not measured in the blood, scientists cannot definitively confirm that lycopene was the sole driver of the observed results.