Liver Reduction Diet
What is the liver reduction diet?
A liver shrinkage diet (LRD) is a low-energy, low-carb, low-fat diet that reduces liver size for less complex bariatric surgery. Typically, it’s a 7-day regimen, but can vary based on medical factors. Patients must strictly follow calorie limits and consume lean proteins and veggies.
A liver reduction diet (LRD) is a low-energy diet specifically designed to help people requiring bariatric surgery, for example, the gastric sleeve, reduce the size of their liver to make it easier for surgeons to perform keyhole surgery. This type of diet is typically very low in both carbohydrates and fat, forcing your body to use up is glycogen stores from the liver, along with a quantity of water. These stored resources leave your liver, causing it to become softer, more flexible and easier to move during surgery.
How long is a liver reduction diet?
What is the diet?
We recommend a strict calorie diet of 850Kcal per day but this can differ depending on the BMI of the patient. You can see below a number of breakfast, lunch and dinner options that will keep you within the calorie limit and provide a healthy nutritional balance. The diet should be supplemented with water and/or low-calorie fizzy drinks. Tea and coffee can be taken with small amounts of milk only– no sugar.
Egg and soldiers: 1 slice bread (small loaf) toasted with 10g Lurpak lighter and 1 boiled egg. Activia 0% yogurt pot (115g).
Bacon bagel: ½ thin bagel toasted with 10g Lurpak lighter and 1 grilled sausage or 2 grilled chipolatas.
Beans on crumpet: ½ crumpet toasted topped with 30g baked beans and 15g half-fat cheddar cheese. Danone Light & Free yogurt pot (115g).
Nutty cereal: 10g plain, non-sugary cereal mixed with 20g mixed nuts and ½ medium (50g)banana served with 200ml semi-skimmed milk.
Eggs “Florentine”: ½ English muffin with 10g light olive spread, 2 poached eggs and 25g spinach.
Tuna pasta salad: 60g boiled pasta mixed with 90g tinned tuna, 15g light mayonnaise, 2tbsp (60g) sweetcorn and 60g tomatoes. 1 small orange or 2 small clementines (110g).
Ham ‘n’ egg: 1 mini pitta bread (35g) with 10g light I Can’t Believe It’s Not Butter, 2 thick slices ham (50g), 1 boiled egg, 60g tomatoes, 20g lettuce leaves and 120g (2”) cucumber.
2 rye crispbreads (20g) with 10g Lurpak lighter, 50g half-fat cheese, 20g onion slices and 40g pickled beetroot.
Omelette: made with 2 eggs, 20g onion, 80g peppers, 45g spinach and 60g tomatoes, topped with 25g half fat cheese. 50g Galia/honeydew melon.
Pizza: 1 mini pitta bread (35g) topped with 25g pizza sauce, 40g mozzarella cheese and 40g cooked chicken – grilled until cheese is melted. 160g strawberries.
Roast dinner: 130g roast chicken with 100g boiled sweet potato, 60g boiled green beans and 90g boiled cauliflower.
Jacket potato: 100g small baked potato topped with 50g half fat cheese and 2tbsp (80g) baked beans. Serve with 120g (2”) cucumber, 20g lettuce and 60g tomatoes.
Stir fry: 40g boiled egg noodles topped with stir-fried 120g prawns, 60g raw carrot, 60g raw broccoli, 60g edamame beans and 40g beansprouts. You can use 2tbsp soy sauce and chilli flakes to flavour.
Fajitas: 1 mini wrap (31g) filled with stir fried 80g steak slices, 80g raw peppers and 20g raw onion. Flavour with fajita spice.
Chilli con carne: 1 heaped tbsp (40g) cooked rice topped with 140g cooked extra lean (5% fat) beef mince, 1 heaped tbsp (35g) red kidney beans, ½ tin (200g) tinned tomatoes. Flavour with spices
Vegetarian pre-op liver reduction diet
1 medium whole grain toast with 2 scrambled eggs
1 medium whole grain toast with 1 egg and 1 vegetarian or chicken sausage 2
Weetabix with 125ml skimmed milk and half a banana or some strawberries or sprinkled with a little dried fruit
40 grams porridge, bran flakes, All-bran or Fruit & Fibre with 125ml skimmed milk and half a banana
Homemade smoothie with berries, a small banana and some oatmeal
150g reduced-fat cottage cheese mixed with 80g grated carrots and 80g cubed pineapple.
120g Muller Light Greek Style yoghurt. 80g reduced Feta, 10g olives and 150g tomatoes. 130g peaches and 125g Activia 0% yoghurt.
120g baked aubergine topped with 160g tinned tomatoes, 50g half-fat cheddar and mixed herbs (grill to melt cheese). 180g blackberries and 90g Weight Watchers fromage frais.
20g bread/pitta bread toasted, 40g reduced sugar baked beans, 150g cherry tomatoes (grilled) and 50g half fat cheddar, 80g apple and 200g plain soya yogurt.
30g boiled rice and 110g Quorn mince lightly fried with 20g sweet corn and 150g chopped tomatoes. Use herbs and spices to flavour, 100g pear and 120g Muller Light Greek Style yogurt.
10g couscous (dry weight), 150g Quorn meat free Fajita Strips, 20g red kidney beans and 70g mixed frozen veg (boiled). Flavour with spices. 120g Tangerines.
60g potato (flesh only) boiled and mashed with milk from allowance at breakfast, 60g grilled Linda McCartney sausages and 40g reduced sugar baked beans. 20g ready to eat figs.
40g Rice noodles (cooked), 150g Quorn meat-free steak strips, 30g canned baby corn, 70g red pepper strips, 20g blackeye beans or chickpeas. Stir-fry in 5 sprays Fry-light and flavoured with spices as desired. 80g cherries.
120g tofu pieces marinated in 1 tbsp Light Soy Sauce, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp ground ginger, ½ tbsp maple syrup, ½ tbsp rice vinegar, ½ tbsp sesame oil, ½ tbsp hoisin sauce, ½ tsp cornstarch. Stir fry with 45g raw carrot, 25g mangetout, 65g raw broccoli/ cauliflower and 15g raw onion. Serve with 30g boiled rice. 80g strawberries and 90g raspberries.
20g wrap (toasted) served with 120g plain Quark, 75g cucumber sticks, 125g celery sticks, 50g pepper sticks and 35g cherry tomatoes.
All content on this page is reviewed by a multi-disciplinary team lead by Prof Rishi Singhal.