Hepatic cerebral disease is a serious complication of liver disease, and dietary management of patients is essential for disease control and rehabilitation. A reasonable diet not only provides the nutrients needed for the body, but also reduces the burden on the liver and prevents deterioration. First of all, we need to understand the relationship between the mechanisms for the development of liver cerebral disease and diet. Hepatic cerebral disease is mainly due to severe liver impairment, leading to metabolic disorders in the body, in particular the abnormality of ammonia. Excessing ammonia into the brain affects the functioning of the nervous system, leading to a series of symptoms. As the proteins in the diet undergo bacterial decomposition in the intestinal tract to produce ammonia, control of protein intake is one of the keys to the dietary management of liver brain patients. For cases of liver cerebral disease, the intake of proteins should be strictly restricted during acute onset. At this point, daily protein intake should be contained below 20 g or even a temporary ban on protein-containing food to reduce ammonia production. The choice of carbohydrates-based foods, such as rice soup, flour and juice, can provide energy without increasing the liver burden. As the disease improves, the intake of proteins can gradually increase, but careful choice of the source and intake of proteins is still needed. High-quality proteins are the preferred option for persons with liver cerebral problems. For example, milk, proteins in eggs are rich in essential amino acids, with high bioavailability and relatively little ammonia produced. Plant proteins, such as pulses and their products, while also a source of good quality proteins, because they contain more non-essential amino acids, may produce relatively large amounts of ammonia decomposition in the intestinal tract, requiring appropriate control. In addition to proteins, fat intake needs attention. Patients with liver cerebral problems should consume fat in appropriate quantities to ensure energy supply, but should avoid over-ingestion of saturated and trans-fat. The choice of foods with unsaturated fatty acids, such as olive oil, fish oil, etc., can help to improve blood resin metabolism and reduce the liver burden. Carbohydrates are the main source of energy for persons with liver cerebral problems. Adequate hydrocarbon intake should be ensured to provide sufficient energy to reduce protein decomposition and ammonia generation. The staple foods can choose rice, flour, maize, etc., but care is taken to control the intake of sugar and to avoid causing blood sugar fluctuations. Vitamins and minerals are also important for the physical recovery of persons with liver cerebral problems. Fresh vegetables and fruits are rich in vitamins C, Vitamin E, B and minerals such as potassium and magnesium, which contribute to the resilience of the body to oxidation and maintain hydrolysis balance. However, when eating fruit, care should be taken to avoid the selection of sugary fruit, which would cause an increase in blood sugar. In addition, attention should be paid to diet patterns and hygiene for persons with liver cerebral problems. Reduce the burden of stomach and intestinal tracts by eating less, avoiding diarrhea. At the same time, care should be taken to clean and fresh food, prevent intestinal infections and reduce the generation of ammonia. In general, dietary management for persons with liver cerebral problems requires a combination of the stage of the condition, individual differences of the patient and nutritional needs. Through a reasonable diet, the disease can be effectively controlled, the quality of life improved and rehabilitation promoted. Patients and family members should, under the guidance of a doctor or a nutritionist, develop individualized diet programmes and strictly observe and protect patients ‘ health. This is an introduction to the diet of persons with liver cerebral problems.
Hepatic cerebral disease
