A study conducted by researchers at The University of Texas at Austin has found that short-term dietary changes, specifically low-calorie or low-carbohydrate diets, can reduce levels of certain brain chemicals associated with inflammation and memory issues. The research focused on individuals diagnosed with early-stage metabolic dysfunction-associated steatotic liver disease (MASLD), a condition linked to changes in brain metabolism and cognitive symptoms.
Participants in the study were asked to follow either a low-calorie or low-carbohydrate diet for two weeks. They underwent health screenings and MRI scans of their brains and livers before and after the dietary intervention. The results showed that 97% of those with MASLD had a reduction in liver fat, while 77% saw decreased glutamate levels and 70% had lower myo-inositol levels in the brain.
“We found that reducing liver fat through short-term dietary changes also lowered levels of certain brain metabolites that can signal inflammation and neurotoxicity when elevated,” said Andreana P. Haley, professor of clinical psychology at UT Austin and lead author of the study. “Nearly all participants with early-stage liver disease improved, suggesting that diet may protect brain as well as liver health.”
MASLD is currently the most common chronic liver disease worldwide, affecting an estimated 38% of adults. It is often associated with cognitive difficulties such as reduced attention span and problems with executive function.
Haley noted the speed at which improvements occurred: “We were struck by how quickly the brain responded. In just two weeks, we saw measurable improvements in brain metabolites, something that had only been speculated about before.”
With projections indicating that MASLD could affect up to 55% of adults globally by 2040, these findings highlight potential benefits for both liver and brain health from dietary interventions.
“Even short-term, achievable dietary changes may reduce brain processes that contribute to cognitive decline. We hope this motivates both clinicians and individuals to take early action on metabolic health, not only to protect the liver but also to support long-term brain function,” Haley said. “And this proof-of-concept study is the foundation for a larger clinical trial we are now proposing to determine whether there are especially sensitive periods across the lifespan when dietary interventions can make the greatest difference.”
