This large-scale prospective cohort study from the UK Biobank investigated the associations between different types of meat and fish consumption and the risk of severe metabolic-associated fatty liver disease (MAFLD), as well as the influence of genetic predisposition. Dietary intake of unprocessed red meat, processed meat, poultry, oily fish, and non-oily fish was assessed through a validated food frequency questionnaire. Genetic risk scores (GRS) were calculated using MAFLD-associated SNPs to explore gene-diet interactions.
Over a mean follow-up of 12.1 years among 487,875 participants, higher consumption of total meat, processed meat, unprocessed red meat, and poultry was associated with increased MAFLD risk, while oily fish intake showed a protective association. For example, high total meat intake was linked to a 76% higher risk of severe MAFLD, whereas high oily fish intake was linked to a 28% lower risk. No significant interactions were observed between meat/fish intake and genetic risk, indicating these dietary effects were consistent regardless of genetic predisposition.
The authors conclude that reducing red and processed meat intake and increasing oily fish consumption could be effective public health strategies for MAFLD prevention, independent of genetic background.