A trial conducted by the Italian National Institute of Gastroenterology found that consuming a daily regimen of raw tomatoes and tomato sauce significantly lowered liver fat in patients with fatty liver disease. the six-week study suggests that specific nutrients can improve liver health independently of changes in body weight.
The 35-point drop in liver fat
Researchers at the Italian National Institute of Gastroenterology recruited 79 participants diagnosed with fatty liver disease to test the impact of tomato consumption. According to the report, participants were split into two groups: one that ate 200 grams of raw tomatoes and 50 grams of tomato sauce daily, and a control group that avoided tomatoes entirely.
To measure the results, the team used a FibroScan device to track the controlled attenuation parameter (CAP), a reading where higher scores indicate more liver fat. After six weeks ,the group eating tomatoes saw their liver-fat readings drop by an average of 35 points, while the avoidance group saw a smaller decrease of 18 points.
Why weight loss wasn't the driver for the 79 participants
One of the most significant findings of the Italian National Institute of Gastroenterology study is that the reduction in liver fat was not caused by shedding pounds. As the report says, there were no significant differences between the two groups regarding body mass index (BMI), waist circumference, total body fat, or visceral fat.
This suggests that the improvement was not a byproduct of a general caloric deficit or a broader lifestyle shift, but rather a specific biochemical reaction. The researchers believe that lycopene and beta-carotene—compounds abundant in tomatoes—may actively alter how the liver processes fat by limiting new fat production and increasing the burning of existing stores.
Connecting the 11% lower cancer risk to lycopene
This trial adds a specific mechanism to a long history of observational data regarding tomato consumption. For example, a 2021 study that followed more than 100,000 US adults for an average of 17 years found that moderate tomato intake was linked to a lower risk of death, particularly from cardiovascular disease.
Further supporting this trend, a 2025 review of 119 different studies reported that higher tomato intake was associated with an 11 per cent lower risk of dying from cancer. Because lycopene is fat-soluble, the Italian researchers noted that consumiing cooked tomatoes with olive oil may further enhance the absorption of these beneficial compounds.
Can a 6-week trial of 79 people change clinical guidelines?
While the results are striking, the study's scale leaves several critical questions unanswered.. With only 79 participants over a short six-week window, it is currently impossible to determine if these liver-fat reductions are sustainable over several years or if they lead to a permanent reversal of cirrhosis and liver cancer.
Additionally, the source does not specify if the type of tomato—such as organic versus conventional or specific heirloom varieties—affected the CAP score outcomes. Larger, longer-term trials are required before medical professionals can officially recommend a "tomato prescription" for fatty liver disease.
From tomato sauce to the ENV-308 exercise mimic
The pursuit of metabolic health is moving beyond simple diet, as seen in the development of the experimental drug ENV-308. This tablet is designed to mimic the natural effects of intense exercise by raising levels of Lac-Phe, a substance discovered in 2022 that suppresses appetite in animals.
The development of ENV-308 is particularly relevant given the side effects of GLP-1 weight-loss drugs, which, while effective for obesity, often result in significant muscle loss. Preserving muscle mass remains a central goal for metabolic health and long-term mobility, creating a dual need for both targeted nutrition, like the lycopene found in tomatoes, and pharmacological innovations that mimic physical activity.
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