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@ARTICLE{Watzinger:154411,
      author       = {C. Watzinger$^*$ and T. Nonnenmacher and M.
                      Grafetstätter$^*$ and S. Sowah$^*$ and C. M. Ulrich and
                      H.-U. Kauczor and R. Kaaks$^*$ and R. Schübel$^*$ and J.
                      Nattenmüller and T. Kühn$^*$},
      title        = {{D}ietary {F}actors in {R}elation to {L}iver {F}at
                      {C}ontent: {A} {C}ross-sectional {S}tudy.},
      journal      = {Nutrients},
      volume       = {12},
      number       = {3},
      issn         = {2072-6643},
      address      = {Basel},
      publisher    = {MDPI},
      reportid     = {DKFZ-2020-00742},
      pages        = {E825},
      year         = {2020},
      note         = {#EA:C020#LA:C020#},
      abstract     = {Non-alcoholic fatty liver disease (NAFLD) can lead to
                      functional liver impairment and severe comorbidities. Beyond
                      energy balance, several dietary factors may increase NAFLD
                      risk, but human studies are lacking. The aim of this
                      cross-sectional study was to investigate the associations
                      between food consumption (47 food groups, derived
                      Mediterranean and Dietary Approaches to Stop Hypertension
                      (DASH) diet quality scores) and liver fat content
                      (continuous scale and NAFLD, i.e., $>5\%$ liver fat
                      content). Liver fat content was measured by magnetic
                      resonance imaging (MRI) in 136 individuals (BMI: 25-40
                      kg/m2, age: 35-65, $50.7\%$ women) and food intake was
                      recorded by food frequency questionnaires (FFQs).
                      Associations between food items and liver fat were evaluated
                      by multi-variable regression models. Intakes of cake and
                      cookies as well legumes were inversely associated with liver
                      fat content, while positive associations with intakes of
                      high-fat dairy and cheese were observed. Only cake and
                      cookie intake also showed an inverse association with NAFLD.
                      This inverse association was unexpected, but not affected by
                      adjustment for reporting bias. Both diet quality scores were
                      inversely associated with liver fat content and NAFLD. Thus,
                      as smaller previous intervention studies, our results
                      suggest that higher diet quality is related to lower liver
                      fat, but larger trials with iso-caloric interventions are
                      needed to corroborate these findings.},
      cin          = {C020},
      ddc          = {610},
      cid          = {I:(DE-He78)C020-20160331},
      pnm          = {313 - Cancer risk factors and prevention (POF3-313)},
      pid          = {G:(DE-HGF)POF3-313},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {pmid:32244908},
      doi          = {10.3390/nu12030825},
      url          = {https://inrepo02.dkfz.de/record/154411},
}