The human liver is on of the most important organs involved in the metabolism and storage of nutrients.
Carbohydrate metabolism
The
liver plays a major role in carbohydrate metabolism. Galactose
and fructose - products of carbohydrate digestion, are converted
into glucose in the hepatocyte. Liver stores glucose as glycogen
and then returns it to the blood when glucose levels become low.
Protein metabolism
Proteins
are converted to substrates that are utilized in energy and glucose
production. Liver detoxifies ammonia by converting it to urea,
75% of which is excreted by the kidneys. Synthesis of vital protiens
of the blood takes place in the liver.
Fat metabolism
Fatty
acids from the diet are converted in the liver to produce energy.
Vitamins and minerals
The
liver stores all of the fat – soluble vitamins in addition
to zinc, iron, copper, magnesium and vitamin B12.
HEPATITIS (JAUNDICE)
The
objectives of dietary treatment in hepatitis are to aid in the
regeneration of liver tissue and to prevent further liver damage.
A high caloric diet daily is needed to promote weight gain and
to ensure maximum protein utilization. In general 25 to 35 Kcal/kg
estimated weight is prescribed.
Carbohydrate
An
intake of 4-6 gm/kg carbohydrate ensures adequate glycogen reserves
needed for the maintenance of liver function for protection against
further injury to the liver and for its protein sparing action.
Protein
An
intake of 1 ½ to 2 grams protein per kg of body weight is recommended.
Fat
Diets
restricted in fats are not necessary in the majority of patients
with hepatitis. In fact, restricting fats all together may retard
recovery if calories are thereby limited. Fats from dairy products,
cooking fats are easily utilized and add palatability to the diet
without large amounts of bulk. If there is anorexia (loss of appetite),
fats may cause nausea and should be limited to amounts tolerated
by the patient.
Foods
of liquid of soft consistency may be preferable if there is anorexia
in the initial stages of illness, progressing to wider selection
of foods with recovery. The patient must be convinced of the importance
of the diet in promoting recovery and preventing relapses. Anorexia
is frequently a problem; hence every effort must be made to encourage
the patient to eat. Foods must be well prepared and attractively
served with consideration given to the individual food preferences.
Judicious use of spices and condiments may help to stimulate the
appetite. Small to moderate portion at mealtime with high protein
between meal supplements are frequently more acceptable than larger
meals. Some individuals need assistance in feeding themselves
and should be allowed adequate time to eat a leisurely pace.
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Last updated on 23-02-2001
