In the process of dietary therapy for chronic liver disease, there are often the following misconceptions that need to be addressed:
Misconception 1: If there is no discomfort, then there is no need for dietary therapy
Various liver diseases, mostly based on different types of hepatitis, may not have clinical symptoms during the residual period of hepatitis, and liver function tests may not show obvious abnormalities. Patients with this condition are most likely to underestimate the importance of diet therapy. In fact, even without clinical symptoms and normal liver function, it does not mean that the hepatitis virus has been completely cleared from the body. Low levels of viral replication can still cause potential damage to the liver. If left untreated and allowed to progress, it can eventually lead to cirrhosis and liver cancer. Moreover, once the body's immune system is weakened, it often leads to the recurrence of hepatitis. Therefore, patients with liver disease should pay attention to dietary regulation, balance Yin and Yang, improve immune function, and increase the ability to eliminate and resist the virus when the condition is stable.
Misconception 2: The more you can eat, the better
When the liver is affected by disease, the secretion of digestive enzymes decreases and gastrointestinal motility weakens, leading to a decline in digestive function. Overeating often leads to indigestion and increases the burden on the liver. In addition, patients with liver disease tend to rest more and have less physical activity. A high-sugar, high-calorie diet can cause nutritional excess, leading to an increase in fatty substances in the body and a higher risk of hyperlipidemia and fatty liver, which worsens the liver damage and prolongs the recovery process. Therefore, patients with liver disease should have a reasonable and balanced diet and eat until 80% full.
Misconception 3: As long as it is a tonic (food), it is beneficial to the body
Food and medicine have the same origin. When used to satisfy hunger, it is food; when used to treat diseases, it is medicine. Foods with therapeutic effects, like medicines, have their own characteristics, including the five flavors of sour, bitter, sweet, spicy, and salty, as well as the four natures of cold, hot, warm, and cool. When consuming them, they should be selected flexibly based on the condition and constitution, following certain dietary principles. Randomly consuming them not only fails to treat the disease, but also harms the body. Therefore, during dietary therapy, it is advisable to carefully select foods based on individual conditions and seek advice from doctors and experts, rather than blindly following advertisements or relying solely on supplements.
