Foie gras, fatty liver from geese that are force-fed, may transmit a little-known disease known as amyloidosis, researchers reported on Monday.

Tests on mice suggest that foie gras, popular in French cuisine which uses it to make pate de foie gras, may cause the condition in animals that have a genetic susceptibility to such diseases, Alan Solomon of the University of Tennessee and colleagues reported.

Amyloidosis can be transmitted via food in a way akin to brain diseases such as Creutzfeldt-Jakob disease, or CJD, which can cause a rare version of mad cow disease in some people who eat affected meat products or brains.

Amyloidosis can affect various organ systems in the body, which accumulate damaging deposits of abnormal proteins known as amyloid. The heart, kidneys, nervous system and gastrointestinal tract are most often affected but amyloidosis can also cause a blood condition.

Sometimes Alzheimer's disease, the most common form of dementia, is described as a type of amyloidosis as well.

Symptoms are often vague and range from fatigue and weight loss to swelling and kidney damage.