Liver Failure Diet

Liver failure occurs when the body's liver function dramatically decreases. Liver failure can result in yellowness in the skin (jaundice), nausea, vomiting, tenderness in the abdomen and general malaise. In most cases, those with liver failure are recommended for liver transplant procedures. For those waiting transplant or to lesson liver failure symptoms, a special diet must be strictly adhered to in order to maintain a reasonable quality of life.

Protein Intake

• Because a damaged liver cannot process protein well, the possibility of a buildup of toxic ammonia in the bloodstream is possible. Low protein diets are important to those with liver failure. If you have liver failure, you should consume no more than 40 to 60 grams of protein daily.

Carbohydrate Intake

• While a healthy liver makes glycogen from carbohydrates for energy, a damaged liver cannot. Therefore, increased carbohydrate intake becomes necessary for those with liver failure. Carbohydrates should be the major source of calories.

Sodium Restrictions and Fluid Intake

• Anyone with liver damage must consume a low-sodium diet to avoid additional health problems and complications. Because high blood pressure can occur in the major vein of the liver in those with liver failure, ascites can result. Ascites is the buildup of fluids in the abdominal cavity. Liver failure patients should limit fluids and sodium, as they can both contribute to this type of increased blood pressure.

  To keep as healthy as possible, liver-damaged patients should also eat a sodium-restricted diet of no more than 2,000 milligrams, or 2 grams, of sodium daily. Understanding food labels is important for those with liver damage. Any food labeled "sodium free" contains only a trivial amount of sodium per serving; labels that indicate "very low sodium" means the food contains 5 mg or less per serving; "low sodium" foods have less than 140 mg or less sodium per serving; "reduced sodium" means that he sodium content is reduced by 25 percent; "light" or "light" foods have a sodium content reduced by at least 50 percent. Therefore, watching labels will enable liver damaged patients to maintain a low sodium diet.

  Liver failure patients can safely eat from these low-sodium foods: fresh fruits and vegetables; low-sodium, rinsed canned vegetables; unprocessed meats; unprocessed fish or poultry; eggs; unsalted nuts; dried pasta; cooked cereals; granola; ice cream; milk; and low-salt cheeses.

  Additionally, people with liver failure should consume no more than 48 ounces of liquid daily (this includes the water content of foods), as it can have the same effect as too much dietary sodium.

Vitamin and Mineral Supplements

• Because the body of a liver-damaged patient cannot store many vitamins and minerals, a vitamin and mineral supplement is necessary for good health. Liver failure patients should take a balanced supplement with added B-complex vitamins, since it is especially difficult for the liver to store these.

Fat Intake

• Additionally, moderate fat intake is important so that fat-soluble vitamins can be processed. Also, the increased carbohydrates and fat in the liver-failure diet can help preserve protein in the body to help prevent protein breakdown, which is common in liver failure patients.