Non‐alcoholic fatty liver disease (NAFLD) has become a major global health burden,
leading to increased risk for cirrhosis, hepatocellular carcinoma, type‐2 diabetes and …

The purpose of this review was to identify, summarize, and critically appraise studies on
dietary salt and health outcomes that were published from August 2016 to March 2017. The …

Background & Aims High red and processed meat consumption is related to type 2 diabetes.
In addition, cooking meat at high temperatures for a long duration forms heterocyclic amines …

Dietary guidelines for obesity typically focus on three food groups (carbohydrates, fat, and
protein) and caloric restriction. Intake of noncaloric nutrients, such as salt, are rarely …

Background: High salt intake is the leading dietary risk factor for cardiovascular diseases.
Although clinical evidence suggests that high salt intake is associated with nonalcoholic fatty …

Umami refers to the savoury taste that is mediated by monosodium glutamate (MSG) and
enhanced by inosine monophosphate and other nucleotides. Umami foods have been …

There has been a growing interest in the role of vitamin E supplementation in the treatment
and/or prevention of nonalcoholic fatty liver (NAFLD). We performed a systematic review of …

Dietary habits have been implicated in the development and severity of non-alcoholic fatty
liver disease (NAFLD). Several epidemiological studies attempted to assess the relationship …

Obesity has become a significant problem for developing countries, including Indonesia.
High duration of sedentary activity and high intake of unhealthy foods were associated with …

Nonalcoholic fatty liver disease (NAFLD) has emerged as the most common chronic liver
disease worldwide with a reported prevalence ranging 20–30% depending on the studied …