Nutrition for Liver Donation HF#529

Donating a portion of your liver is a generous act.  Before and after donation, it is a priority to choose eating habits and lifestyle choices that promote overall health. To keep yourself healthy, eat a diet rich in fruits and vegetables and low in salt with enough protein.  It is important to protect liver health by avoiding obesity, which can lead to fatty liver disease.  Alcohol misuse should always be avoided.

 

•    Eat a diet rich in fruits and vegetables
•    Eat a diet low in salt
•    Exercise regularly, and
•    Maintain a healthy body weight

 

 

Your Body Weight

 

Height: Weight: Body Mass Index (BMI): Body mass index (BMI) is a measure of body fat based on height and weight that applies  to adult men and women.

BMI Categories Underweight = <18.5 Normal weight = 18.5–24.9 Overweight = 25–29.9 Obesity = BMI of 30 or greater Desired BMI < 28.0

 

 

Visit http://www.choosemyplate.gov/myplate/index.aspx to learn how much and what you should eat to maintain a healthy body weight.  Get a diet plan just for you or use the menu planner – FREE!

Visit http://www.nhlbisupport.com/bmi to see if your current weight and height are associated with increased risk of chronic diseases. If so, link to ‘Aim for a Healthy Weight.’

Your Diabetes Risk

	Results	Goal
Fasting Blood Glucose		<100 mg/dl
Hemoglobin A1c		<6%

Your Heart Health

 

Fasting Lipid Profile	Results	Goal
Cholesterol The body needs cholesterol to function normally. The higher the blood cholesterol level, the greater the chances of developing heart disease.  Total cholesterol is a measure of the cholesterol in all of your lipoproteins, including the “bad” cholesterol in LDL and the “good” cholesterol in HDL		Desirable: < 200 mg/dL Borderline: 200–239 mg/dL High Risk: > 240 mg/dL
Triglycerides Triglycerides are another type of fat found in the blood and in food. Triglycerides are produced in the liver. When you drink alcohol or take in more calories than your body needs, your liver produces more triglycerides.		Desirable:  < 150 mg/dL Borderline High: 150-199 mg/dL High Risk: 200-499 mg/dL
HDL HDL cholesterol is known as “good” cholesterol. That’s because HDL helps remove cholesterol from the body, preventing it from building up in the arteries.  The lower your HDL level, the higher your heart disease risk.		High Risk:  < 40 mg/dL Desirable: 40-60 mg/dL
LDL LDL carries most of the cholesterol in the blood. Cholesterol packaged in LDL is often called “bad” cholesterol, because too much LDL in the blood can lead to cholesterol buildup and blockage in the arteries.		Optimal: < 130 mg/dL Borderline High: 130-159 mg/dL High Risk: 160-189 mg/dL Very High Risk: >190 mg/dL

 

To reduce cholesterol and LDL, do not overeat animal products, as these contain cholesterol.  Most people have enough daily protein intake from 6 ounces of lean meats and 3 servings of low-fat dairy foods.  Try to eat a diet rich in fruits and vegetables as these foods contain fiber and plant sterols that help lower cholesterol.  Keep a healthy body weight and exercise regularly.

 

To reduce blood triglyceride levels, it is important to control your weight, exercise, quit smoking, and avoid alcohol. You should also follow an eating plan that is not too high in carbohydrates (less than 60 percent of calories) and is low in saturated fat, trans fat, and cholesterol.

 

High cholesterol alone will not prevent you from donating a liver.  To avoid heart disease, it is vital to attain normal lipid levels before donation and life-long. 

The information provided should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed physician should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Any duplication or distribution of the information contained herein is strictly prohibited.

Last Updated: 01/09/2013

Copyright © 01/09/2013 University of Wisconsin Hospitals and Clinics Authority. All rights reserved. Produced by the Department of Nursing. HF#529

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