Liver Disease and Liver Cancer

By Bonnie Jenkins, Advanced Natural Medicine

By Bonnie Jenkins, Advanced Natural Medicine Bulletin

It isn’t often that I think about my liver. Normally, I assume that it’s still hanging out just above my stomach, filtering out the toxins that find their way into my body. So I was pretty surprised when the following statistic landed on my desk:

“Liver disease is the fourth leading cause of death in the U.S.”

And the source of this tidbit wasn’t talking about liver cancer or cirrhosis of the liver brought on by a lifetime of alcohol abuse. Oh no. The biggest threat to your liver is Hepatitis C.

Liver 101

The liver is actually pretty simple and remarkably efficient. It consists of two main lobes, left and right. The liver's most important functions include helping the body to digest fats and to store reserves of nutrients. It also filters poisons and wastes from the blood and regulates the levels of many chemicals found in the bloodstream. The liver is only one of its kind among the body's vital organs in that it can re-grow the cells that have been destroyed by some short-term injury or disease. That’s the good news.

The bad news is that hepatitis C (HCV), which is transmitted through contact with the blood or body fluids of an infected person, has emerged as a serious health problem in the United States. Currently, it’s estimated that 4 million Americans have HCV. Of those, 8,000 to 10,000 die. But what’s really frightening is that this figure may triple in the next ten years, rivaling HIV.

The problem is, you won’t know that you have this disease for 10 to 30 years – and symptoms, which include jaundice, dark urine, elevated liver enzymes and an enlarged liver, may not appear until a diagnosis of cirrhosis of the liver or liver cancer is made. Unfortunately, conventional drugs like interferon haven’t been all that successful in treating this growing epidemic. But there are some nutritional therapies that are giving HCV-positive people hope.

Triple Whammy

Recently, scientists from New Mexico State University suggested that a combination of three antioxidants and liver-protective substances may be beneficial. Known as the triple-antioxidant treatment, the researchers used a combination of 400 mcg. of selenium, 600 mg. of alpha lipoic acid and 900 mg. of standardized milk thistle extract in three patients with HCV. All three patients showed significant improvement in symptoms and decreases in liver enzymes. While this study was incredibly small, there are some merits to the antioxidants used in this liver cocktail. Alpha lipoic acid and selenium neutralize the free radicals that play a role in the cellular damage caused by HCV. And milk thistle is one of the most potent and well-known liver protectors on the planet.

Another nutrient that can strengthen the liver is phosphatidyl choline. Because it provides a good source of choline (a B vitamin needed for proper liver function), phosphatidyl choline helps with detoxification by aiding in fat emulsification, transport and utilization – which essentially clears the liver of any excess fats and toxins.

In one double-blind trial of 124 patients with HCV, phosphatidyl choline, given after 24 weeks of interferon therapy, resulted in a longer period of improvement than when interferon was used alone. Other research has found that phosphatidyl choline reduces liver enzymes, restores well-being and improves overall survival in people with chronic liver disease. The average doses used in clinical studies is between 1,500 and 2,000 mg.

High doses of vitamin E – from 400 to 1,000 IU daily – has also been used successfully to treat HCV. One study showed that vitamin E reduced liver enzymes in people who didn’t respond to interferon. Another found that vitamin E enhanced the outcome of interferon. Researchers at the Kawasaki Medical School in Okayama, Japan recently discovered that vitamin E reduces oxidative stress in the liver. Because of these findings, the Japanese team suggests that vitamin E can be used on a long-term basis, regardless of other treatments.

One Last Thing ...

By now, you’re probably well aware that I’m no fan of a high protein diet. But, when it comes to HCV, a diet that includes 70 to 100 grams of protein a day is actually beneficial. Protein is necessary for liver regeneration and to support ammonia detoxification. But that doesn’t mean you should start chowing down on steaks and chops. Most of that protein should be from vegetarian sources – soy, and especially whey.

Eating the right fats can also be beneficial – and 20 to 30 percent of your daily calories should be derived from mono- or polyunsaturated fats like olive, flax and fish oils. The omega-3 fatty acids found in flax and fish provide nutritional, as well as anti-inflammatory, benefits. Nuts and seeds are another wonderful source of healthy fats and you should munch on a handful or two every day.

This Just In ...

Not long ago, I told you about all the heart-healthy benefits of eating a Mediterranean diet. Now there’s new evidence that one of the components of this way of eating not only helps to prevent cardiovascular disease, it can boost the arterial health in people who already suffer from coronary artery disease.

According to a new study by researchers from Harokopio University in Athens, Greece, red wine reduces arterial stiffness in people with existing heart disease. Stiff arteries can raise blood pressure and increases the risk of having a heart attack. But drinking red wine appears to reduce stiffness and lower blood pressure. In fact during their study, systolic blood pressure – the top number listed in your blood pressure reading – fell 7.4 mm Hg.

But it’s not the alcohol in wine that’s responsible for this relaxing effect. The double-blind, cross-over study also showed that drinking non-alcoholic red wine caused the same significant decrease in blood pressure. After drinking just 8.5 ounces of non-alcoholic red wine, the researchers found that systolic blood pressure dropped 5.4 mm Hg. Although the investigators don’t have a clue why red wine has this effect, its great news for people battling hypertension.

So, go ahead – indulge in that glass of wine with dinner. Whether you choose a traditional red wine or a non-alcoholic version, your arteries will thank you.

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References:

Karatzi KN, Papamichael CM, Karatzis EN, et al. “Red Wine Acutely Induces Favorable Effects on Wave Reflections and Central Pressures in Coronary Artery Disease Patients.” American Journal of Hypertension. 2005;18:1161-1167.

Mahmood S, Yamada G, Niiyama G. “Effect of vitamin E on serum aminotransferase and thioredoxin levels in patients with viral hepatitis C.” Alternative Medicine Review. 2003.

Milliman WB; Lamson DW; Brignall MS. “Hepatitis C; a retrospective study, literature review, and naturopathic protocol.” Alternative Medicine Review. 2000;5:355-371.

Niederau C, Strohmeyer G, Heintges T, et al. “Polyunsaturated phosphatidyl-choline and interferon alpha for treatment of chronic hepatitis B and C: a multi-center, randomized, double-blind, placebo-controlled trial. Leich Study Group.” Hepatogastroenterology. 1998;45:797-804.

Watanabe A, Okada K, Shimizu Y, et al. “Nutritional therapy of chronic hepatitis by whey protein (non-heated).” Journal of Medicine. 2000;31:283-302.