ABSTRACT
Nonalcoholic fatty liver disease (NAFLD) occurs as a result of fat accumulation within the liver, and it can go on to increase the risk for fibrosis of the liver. From a nutritional perspective, hepatic fat accumulation is a result of the excessive consumption of fats and certain carbohydrates. Due to the relationship with fat and carbohydrates, comorbid conditions with NAFLD include metabolic syndrome and high cholesterol. Use of dietary patterns known to prevent or help manage cholesterol and metabolic syndrome can also be helpful in NAFLD. There are also particular antioxidant vitamins and nutrients within these dietary patterns that help manage and prevent NAFLD. This chapter explores those vitamins and nutrients and provides information on preserving some function of these nutrients during cooking and meal preparation.
