Legumes
Red meat and other sources of saturated fat should be reduced when a patient experiences liver pain. However, high-fiber and low-saturated-fat legumes like beans and chickpeas are suitable replacements. According to some literature, the resistant starches in legumes benefit gut health and are among the most nutrient-dense foods. In addition, intestinal bacteria and their byproducts can influence overall liver health.
On the other hand, obesity is highly associated with liver problems such as fatty liver, which causes abdominal pain. The blood sugar and lipid levels of obese people may also be lowered by incorporating legumes into their diets. The risk of developing fatty liver was shown to be reduced in correlation with increased consumption of legumes.
Tofu or bean curd is also an excellent option since it is both low in fat and high in protein. In addition, some research suggests that soy can protect the liver and slow the disease progression. This is due to its high content of the protein conglycinin, which is known to help lower triglyceride levels and may protect against visceral fat buildup. Chickpeas, peas, kidney beans, black beans, pinto beans, and lentils are leguminous options for liver pain.
