A six-week study involving 79 participants with fatty liver disease suggests that daily consumption of tomatoes may offer a specific benefit in reducing liver fat.
The research, conducted by the Italian National Institute of Gastroenterology and published in the journal Nutrients, divided participants into two groups. One group consumed 200g of raw tomatoes daily along with 50g of tomato sauce, while the other group abstained from tomatoes. After six weeks, the group that ate tomatoes showed a 35-point drop in their liver-fat measurement (controlled attenuation parameter), compared to an 18-point drop in the group that avoided tomatoes.
Fatty liver disease is a common condition often linked to excess weight, insulin resistance, and type 2 diabetes. While it may not cause immediate symptoms, it can progress to more serious conditions like cirrhosis and liver cancer.
Researchers noted that the reduction in liver fat among tomato eaters was not primarily due to overall weight loss. There were no significant changes in body weight, BMI, waist circumference, or body fat between the groups. Standard liver blood tests and cholesterol levels also remained largely unchanged.
This suggests that specific compounds within tomatoes, such as lycopene and beta-carotene, may influence how the liver processes fat. Scientists theorize these compounds could reduce the liver's fat production, limit fat uptake, and increase fat burning.
While acknowledging that a single study with a small sample size does not definitively prove tomatoes as a treatment, Professor Rob Galloway, who discussed the findings, highlighted the practical implications. He noted that tomatoes are inexpensive, nutritious, and previous research has linked their consumption to better overall health.
One 2021 study tracking over 100,000 U.S. adults for an average of 17 years found that moderate tomato consumption was associated with a lower risk of mortality and cardiovascular disease. Additionally, a 2025 analysis of 119 studies indicated that higher tomato intake was linked to an 11% reduced risk of dying from cancer, with some studies suggesting a particular benefit against prostate cancer.
Beyond fatty liver, the compounds in tomatoes, including lycopene, beta-carotene, polyphenols, and vitamin C, may also help reduce inflammation and protect cells from oxidative stress, processes involved in conditions like heart disease, cancer, and skin aging.
Regarding preparation, raw tomatoes retain more vitamin C, while cooking enhances the absorption of lycopene. Consuming cooked tomatoes with olive oil could further boost lycopene absorption due to its fat-soluble nature.
Professor Galloway advises incorporating both raw and cooked tomatoes into the daily diet, particularly for individuals at higher risk of fatty liver disease due to being overweight or having prediabetes or diabetes. He suggests that these benefits may extend to reducing the likelihood of developing fatty liver and lowering fat in other areas of the body.