Diet Seen to Affect Hepatocellular Cancer Risk

January 4, 2007

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NEW YORK (Reuters Health) Jan 02 - Certain foods, among them milk and fruit,

appear to reduce the risk of hepatocellular carcinoma (HCC), according to

Italian researchers.

Their study, Dr. Renato Talamini told Reuters Health, " indicated that diet

has a relevant role in the risk of this cancer. As for other types of

cancer, particularly fruits and vegetables seem to confer a protective

effect. "

As reported in the December 15th issue of the International Journal of

Cancer, Dr. Talamini of Istituto Nazionale Tumori, Aviano and colleagues

conducted a hospital-based study of 185 HCC patients and 412 controls

without neoplastic disease.

Responses to dietary questionnaires showed a significant inverse correlation

between intake of various foods and HCC risk. After adjustment, the odds

ratio with high intakes of milk and yoghurt was 0.28. For white meat, it was

0.44, for eggs, the corresponding value was 0.31 and for fruit, it was 0.48.

However, overall the apparently protective effects of vegetables did not

reach significance.

The researchers observe that the findings held good for patients with

hepatitis B and hepatitis C virus infection.

Summing up, Dr. Talamini added that from an HCC prevention point of view one

should " adopt a correct diet, rich in fruits and vegetables. " Also

important, he added, " is limiting consumption of alcohol beverages and

avoiding HCV infection by practicing safe sex and eliminating needle

sharing. "

Int J Cancer 2006;119:2916-2921.

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