A recent study conducted by researchers at The University of Texas at Austin has found that adopting a low-calorie or low-carbohydrate diet for just two weeks can reduce levels of certain brain chemicals associated with inflammation and memory problems. The research focused on individuals with early-stage metabolic dysfunction-associated steatotic liver disease (MASLD), a condition linked to changes in brain metabolism that may lead to cognitive symptoms.
“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 the 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 about 38% of adults. It is often connected to cognitive difficulties such as reduced attention and challenges in organizing daily activities. These issues are thought to be caused by increased levels of neurometabolites like cerebral glutamate and myo-inositol.
The study involved participants undergoing health screenings and MRI imaging of the brain and liver before being randomly assigned to either a low-calorie or low-carbohydrate diet. After two weeks, follow-up screenings showed that 97% of those with MASLD had reduced liver fat, while 77% saw decreased glutamate levels, and 70% experienced lower myo-inositol levels.
“We were struck by how quickly the brain responded,” said Haley. “In just two weeks, we saw measurable improvements in brain metabolites, something that had only been speculated about before.”
With projections indicating MASLD could affect 55% of adults globally by 2040, these findings highlight ongoing efforts to understand how metabolic health impacts the brain and ways to protect it.
“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 added. “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.”
