A study on French patients with liver cirrhosis indicates that higher vegetable consumption may reduce the risk of developing hepatocellular carcinoma (HCC). Published in JHEP Reports, the research highlights the potential role of diet in liver cancer prevention among high-risk groups.
The study, available online since February 13, 2024, reveals that 42.5% of patients with liver cirrhosis did not consume adequate fruits and/or vegetables. While fruit consumption alone showed no clear link to liver cancer risk, patients consuming at least 240 grams of vegetables daily exhibited a 65% lower likelihood of developing HCC.
Despite dietary recommendations of at least 400 grams of fruits and vegetables daily, only 57.5% of participants met this target. The study suggests that increased vegetable intake may be a key dietary strategy for liver cancer prevention.
Patients with confirmed liver cirrhosis were monitored over several years to explore the influence of diet on liver cancer development. Detailed food intake questionnaires, administered by trained dietitians, recorded participants' eating habits. Researchers assessed dietary patterns by calculating daily fruit and vegetable intake, grouping participants based on whether they met the 400-gram threshold for combined intake or at least 240 grams for either fruits or vegetables alone.
The study found no significant protective effect for fruit consumption alone or for exceeding the 400-gram combined intake. Advanced statistical methods accounted for variables such as age, sex, and lifestyle factors. The findings suggest public health initiatives could focus on improving vegetable consumption among individuals with liver disease.
Source: DTE