JUNE 10-14, 2019   •  Las Vegas, NV
Navigating the Full Spectrum of Case Management • Mirage Convention Center

PP203 – The Benefit of Diet and Vitamin E in Liver Disease

PP203 – The Benefit of Diet and Vitamin E in Liver Disease

There is a significant increase in the number of individuals who are diagnosed with advanced liver disease. Liver diseases affect people of every socioeconomic and ethnic group, and for most affected individuals, a transplant would be the best course of action. However, acquiring a liver is not always achievable due to a variety of reasons. Some of the reasons are: 1) the length of the evaluation for the transplant waiting list. 2) the scarcity of viable donors. 3)the person’s psychosocial condition to name a few are often the barrier to a liver transplant. This study was launched to find other cost-effective remedies that would help those who are unlikely to receive a liver and are currently on the liver transplant list.
Method: Six meta-analysis studies were reviewed to determine the extent to which dietary intake can positively impact the life of those with advanced liver diseases. Low-calories, low-fat diet and food containing vitamin E can tremendously improve the life of the people with liver disease.
Conclusion: Diet can significantly change the effects of liver disease on the body and can improve an individual’s quality of life. A well-balanced diet with low carbohydrate, low calories, low fat, and vitamin E can potentially improve the health of those with liver disease. Case managers have the responsibility to guide and educate these individuals on alternative options to a liver transplant. Case managers can collaborate with other health care entities, such as nutritionists, doctors, nurses, and caregivers to encourage patients with the advanced liver disease to improve their lives with diet.


1. At the end of the presentation the participants will be able to identify the diet improving the health of the individuals with advanced liver diseases

2. The participants will be able to identify food rich in vitamin E

3. By the end of the presentation, participants will feel comfortable guiding their patients in food choices that will improve their health