According to a study published in the Clinical Nutrition journal, red meat consumption is associated with an increased risk for non-alcoholic fatty liver disease (NAFLD).
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Researchers examined 78,000 participants over a period of 20 years. During the study, baseline information was collected using lifestyle and diet questionnaires. The team discovered that those who had less than one serving of red meat in a week had a significantly lower risk of NAFLD as opposed to those who had red meat every day or multiple times a day.
The findings suggest that limiting red meat intake may prevent and help manage NAFLD. To dodge NAFLD risk, researchers recommended a plant-based diet with low levels of sugar, refined carbohydrates and saturated fats.
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