Researchers assessed liver fat using the controlled attenuation parameter (CAP), a non-invasive ultrasound-based technique that estimates fat accumulation in the liver. Both groups showed some reduction in liver fat, but the improvement was significantly greater among those eating tomatoes. Interestingly, the benefits occurred without major changes in body weight, BMI, body fat, blood sugar, cholesterol, liver enzymes, or inflammatory markers. However, because the study was relatively small, lasted only six weeks, and assessed liver fat indirectly, the findings are considered preliminary. Effect of Tomato Consumption on Liver Steatosis in MASLD: A Randomized Controlled Trial (POMOSANO Study).