This project is supported by Westmead and Blacktown hospitals and is also supported through a Western Sydney Local Health District Research Education Network Grant.
This project is currently underway, with the pilot study nearing completion. We are now looking for opportunities to further build on this research in regional sites, with attention to the potential for telehealth options.
The objectives of this study include assessing the effect of following a low inflammatory diet for a 12-week intervention period on inflammatory biomarkers of patients with NAFLD; and to assess change in diet quality and body composition among participants because of the diet. The project will also assess changes in liver function after the intervention period and measure how the patients interact with the online tools throughout the process. The project will consider the acceptability and feasibility of the diet being delivered online.
This research is a pilot study of approximately 50 patients who have NAFLD (excluding cirrhosis cases). Participants have been recruited from Westmead and Blacktown Hospital clinics. All assessments and initial therapy sessions have been conducted as an outpatient at Westmead or Blacktown Hospital. The 12-week intervention period has involved guidance by a dietitian with an initial face-to-face consult, explaining the LIFT diet in detail. Throughout the intervention period participants have had access to an online interactive nutrition guide, providing a variety of written and video resources and recipes in various languages.
We anticipate that participants with NAFLD who follow the LIFT diet will have improved inflammatory markers and liver function at the end of the study. We also anticipate that online delivery will support compliance with and feasibility of the LIFT diet, making it easier for participants to follow. If the study findings show that this mode of delivery is viable and the LIFT-diet demonstrates reduction in inflammatory markers, we will plan for more extensive research on the impact on liver function through a clinical trial, and explore the implications in rural health settings.
The LIFT diet emphasises vegetables, particularly green leafy vegetable, fruits including berries and citrus fruits, tomatoes, extra virgin olive oil and herbs and spices. These foods are encouraged to be consumed daily as they are rich in antioxidants, polyphenols and carotenoids all of which have been proposed to have anti-inflammatory properties.
The diet also encourages regular consumption of fatty fish and nuts due to their high content of long chain omega 3 fatty acids which have shown some protective properties in NAFLD progression.
Regular consumption of high fibre, low-glycemic index foods including wholegrains, beans and legumes is also encouraged, whilst refined carbohydrate foods, highly processed take-away food items, sugary drinks, processed meats, alcoholic beverages and saturated/trans fat food sources are discouraged.
The LIFT diet is not only low inflammatory but also lower in energy (kilojoules), added sugars, and saturated and trans fats, with the emphasis on reducing highly processed food items.
