Eating your greens could trump genetics in fighting fatty liver disease, new study suggests

A recent longitudinal study using data from the U.K. Biobank explores the interplay between plant-based diets and genetic predisposition in affecting the risk of non-alcoholic fatty liver disease (NAFLD). The study finds that a higher consumption of healthful plant-based foods can mitigate the risk of NAFLD, even in individuals with genetic susceptibility, while unhealthful plant-based foods increase the risk.