Editorial - Dietary factors can protect against liver cancer development

Editorial
World J Hepatol. Jan 28, 2017; 9(3): 119-125
Published online Jan 28, 2017. doi: 10.4254/WJH.v9.i3.119

Dietary factors can protect against liver cancer development

Lemonica Koumbi

Full Article available, here.

Abstract
Liver cancer is the third leading cause of cancer mortality worldwide with hepatocellular carcinoma (HCC) representing more than 90% of primary liver cancers. Most HCC patients are also suffering from chronic liver disease (CLD). Evidence is emerging that the composition of diet plays an important role in HCC and CLD development and may also have a chemoprotective role. In contrast to other types of cancer, there are few studies investigating the role of diet in hepatocarcinogenesis. From the available data it is evident that high intakes of red meat and dietary sugar positively correlate with HCC occurrence. On the contrary, high consumption of white meat, fish, vegetables, fruits and cereals are inversely associated with HCC risk. This letter discusses the potential role of dietary interventions in the prevention of hepatocarcinogenesis. The increasing HCC incidence and its high fatality are making HCC prevention an urgent matter. Dietary modifications are found to offer protection against HCC, however, new studies from well-designed and large prospective trials are required to confirm these results.

Food consumption topics discussed in the article:
Red Meat
White Meat and Fish
Milk and Eggs
Vegetable, Fruit and Cereals
Dietary Sugar
Diet In Viral Hepatitis-Induced HCC

Read complete article @ World Journal of Hepatology