Musarrat Mahtab¹, Rokshana Begum², Sheikh Mohammad Noor E Alam³, Ahmed Lutful Moben⁴, Md Abdur Rahim⁵, Sakirul Khan⁶, Pradip Bhaumik⁷, Sheikh Mohammad Fazle Akbar⁸ and Mamun Al Mahtab⁹*

¹Clinical Research Organization Ltd., Dhaka, Bangladesh
²Department of Hepatology, Shaheed Suhrawardy Medical College, Dhaka, Bangladesh
³Department of Hepatology, Bangladesh Medical University, Dhaka, Bangladesh
⁴Department of Hepatology, Kurmitola General Hospital, Dhaka, Bangladesh
⁵Department of Hepatology, International Medical College, Gazipur, Bangladesh
⁶Research Center for Global and Local Infectious Diseases, Oita University, Yufu, Oita, Japan; Department of Microbiology, Faculty of Medicine, Oita University, Yufu, Oita, Japan; Clinical Research Organization Ltd., Dhaka, Bangladesh
⁷Department of Medicine, Agartala Government Medical College, Tripura, India
⁸Department of Gastroenterology and Metabology, Ehime University Graduate School of Medicine, Ehime, Japan, Research Center for Global and Local Infectious Diseases, Oita University, Yufu, Oita, Japan, Clinical Research Organization Ltd., Dhaka, Bangladesh, Miyakawa Memorial Research Foundation, Tokyo, Japan
⁹Department of Hepatology, Bangladesh Medical University, Dhaka, Bangladesh

*Corresponding Author: Mamun Al Mahtab, Professor, Department of Hepatology, Bangladesh Medical University, Dhaka, Bangladesh.

Received: June 08, 2026; Published: June 30, 2026

Fatty liver is to great extent a lifestyle disease, where dietary factors paly important role. The cornerstone of Bengali culinary culture is excessive dependence on carbohydrate, especially rice, as the principal source of energy. Bengali culinary culture has evolved significantly over time. Multiple factors have impacted these changes. These are multi-dimensional as well ranging from influence of foreign rulers, natural calamities, changing socio-economic situation, Westernization of lifestyle, McDonaldization, pandemic and so on. The prevalence of fatty liver is also on the rise among the Bengalis. Although a direct causal relationship is difficult to establish, there is little or no doubt that the Bengali culinary culture over the centuries has favored the accumulation of excessive fat in Bengali livers.

Keywords: Fatty Liver; Chronic Hepatitis; Liver Cirrhosis; Bengali, Culinary Culture

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Citation

Citation: Mamun Al Mahtab., et al. “Evolving Bengali Culinary Culture and it’s Impact on Hepatic Fat Content". Acta Scientific Medical Sciences 10.7 (2026): 24-30.

Copyright

Copyright: © 2026 Mamun Al Mahtab., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.