Impact of consumption of different tastes on the liver biomarkers in pregnant women: an observational pilot study

Abstract

Derangement of liver enzymes during pregnancy may represent a physiological adaptation or reflect underlying hepatic dysfunction that is pre-existing or coincidental. Multiple etiologies contribute to altered liver biomarkers in pregnancy, and identification of modifiable factors remains clinically relevant. Dietary assessment offers a potential means to understand the underlying contributors to such biochemical alterations. From an Ayurvedic perspective, diet is evaluated based on Shad-rasa (where shad is six and rasa is tastes), each of which exerts specific effects on body physiology and metabolic balance. Assessing dietary patterns through Shad-rasa may therefore provide insight into liver enzyme derangements during pregnancy. Pregnant women with deranged liver function tests (LFT) in the antepartum period were assessed using a structured diet history questionnaire documenting frequency and quantity of commonly consumed food items, categorized according to dominant taste profiles. Liver function parameters were classified as normal or abnormal based on standard reference ranges. Statistical analysis was performed to examine associations between dietary taste patterns and deranged LFT parameters.