Tomato consumption may reduce liver fat buildup

Recent research suggests that tomato consumption may help reduce fat accumulation in the liver for individuals with metabolic dysfunction-associated steatotic liver disease (MASLD).

A small exploratory study published in Nutrients involving 79 adults found that those who consumed 200 grams of raw tomatoes and 50 grams of tomato sauce daily for six weeks experienced a greater reduction in liver fat compared to a control group. While liver fat decreased in both groups, the tomato-consuming group showed more significant improvement without requiring major changes in body weight or abdominal fat.

Complementary research from Tufts University, published in Molecular Nutrition & Food Science, highlights the potential role of phytoene, a colorless precursor to the well-known pigment lycopene. In animal studies, mice fed phytoene developed substantially less fatty liver disease than those on an unhealthy diet without the compound. Researchers noted that phytoene may be more readily absorbed by the body than lycopene, suggesting that the protective benefits of tomatoes may stem from a combination of compounds rather than lycopene alone.