Can patients with liver disease eat luffa?

Jun 26, 2025 Source: Cainiu Health

Dr. Gao Jun

Introduction

Under normal circumstances, patients with liver disease can eat luffa (sponge gourd), but should do so in moderation. When consuming, ensure the luffa is thoroughly washed. It is recommended to prepare it by steaming, stir-frying with little oil, or boiling in soup. Avoid adding excessive oil, salt, or spicy seasonings, as these may increase the metabolic burden on the liver. If the patient with liver disease also experiences diarrhea symptoms, extra caution should be taken.

Generally, patients with liver disease can eat luffa (sponge gourd), but should consume it in moderation. Detailed explanation is as follows:

Luffa is rich in vitamins such as vitamin C and B-complex vitamins, and also contains dietary fiber and minerals like potassium and magnesium. It is low in calories and has a soft texture. Moderate consumption of luffa can provide essential nutrients for patients with liver disease. Its abundant dietary fiber can promote intestinal motility, aid bowel movements, and reduce the retention time of harmful substances in the intestines. Additionally, luffa has high water content and is light and easy to digest, which does not impose an additional burden on the liver and helps maintain normal body metabolism.

When consuming luffa, ensure it is thoroughly washed. Recommended cooking methods include steaming, stir-frying with little oil, or making soup. Avoid adding excessive oil, salt, or spicy seasonings, which may increase the liver's metabolic burden. If liver disease patients have concurrent diarrhea, they should temporarily reduce luffa consumption to prevent dietary fiber from irritating the intestines and worsening discomfort. Freshness of the luffa should be guaranteed, and spoiled luffa must be avoided to prevent gastrointestinal problems that could affect the condition.

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