Diet and nutrition

General Guidelines
Keep a balanced, healthy diet. Maintain a normal body weight. Do not eat too much or too little. Keep a Body Mass Index (BMI) between 20-30. Small, frequent meals (4-7 meals/day, including evening snacks) may be helpful. Patients with cirrhosis and/or on drug therapy may be deficient in, and thus need more of, calcium, magnesium, and/or zinc.

Eat whole grains and lots of fruits and vegetables. Take adequate protein. Drink enough fluids, at least 6-8 glasses/day. Limit fatty, salty, and sugary foods. Vitamin D (800 IU) and Vitamin K (in green vegetables; no supplement needed) are beneficial.

Avoid known liver toxins, poisonous mushrooms, alcohol, and dangerous herbs and supplements. Be careful with all dietary supplements, even multivitamins.

Patients with too much iron in the body must limit iron-containing foods and avoid iron cookware. Too much Vitamin A (> 10,000 IU) or Vitamin E (> 400 IU) can be toxic. Salt should be limited in patients with cirrhosis. Specific dietary restrictions may be given for high blood pressure, heart disease, diabetes mellitus, high cholesterol, celiac sprue, or chronic kidney disease.