Organ Meats
Organ meats (offal) are animal organs that have been prepared for food. This includes the liver, tongue, heart, kidneys, brain, sweetbreads, and tripe. Organ meats are a great source of vitamin B12, vitamin B6, copper, zinc, selenium, and iron.
Organ Meats is most often used forOther.
Last Updated:October 13, 2024
Background
Organ meats are somewhat unique when it comes to the nutrients and compounds they contain, making it difficult to predict whether eating organ meats will influence the risk of developing nonalcoholic fatty liver disease (NAFLD). For example, liver is rich in nutrients like choline, which some evidence indicates might prevent liver fat accumulation.[1][2] On the other hand, various organ meats are high in iron which, in high amounts, has been proposed to increase the risk of NAFLD.[3][4] As a result, there was a need for a study investigating whether organ meat intake is linked to NAFLD risk.