Diet and liver cancer risk: a narrative review of epidemiological evidence
| Autor: | Zhining Liu, Wanshui Yang, Qi-Hong Zhao, Xu-Fen Zeng, Yong-Bing Xiang, Yu-Ting Tan, Honglan Li, Jing Gao |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Adult
Male Cirrhosis Medicine (miscellaneous) Physiology Gut flora Diet Surveys Food group 03 medical and health sciences 0302 clinical medicine Risk Factors medicine Humans Aged Nutrition and Dietetics biology business.industry Liver Neoplasms Cancer Middle Aged medicine.disease biology.organism_classification Diet European Prospective Investigation into Cancer and Nutrition Observational Studies as Topic 030220 oncology & carcinogenesis Hepatocellular carcinoma Female 030211 gastroenterology & hepatology Nurses' Health Study Diet Healthy Liver cancer business |
| Zdroj: | British Journal of Nutrition. 124:330-340 |
| ISSN: | 1475-2662 0007-1145 |
| DOI: | 10.1017/s0007114520001208 |
| Popis: | Primary liver cancer is the third leading cause of cancer-related death worldwide. Most patients are diagnosed at late stages with poor prognosis; thus, identification of modifiable risk factors for primary prevention of liver cancer is urgently needed. The well-established risk factors of liver cancer include chronic infection with hepatitis B virus (HBV) or hepatitis C virus (HCV), heavy alcohol consumption, metabolic diseases such as obesity and diabetes, and aflatoxin exposure. However, a large proportion of cancer cases worldwide cannot be explained by current known risk factors. Dietary factors have been suspected as important, but dietary aetiology of liver cancer remains poorly understood. In this review, we summarised and evaluated the observational studies of diet including single nutrients, food and food groups, as well as dietary patterns with the risk of developing liver cancer. Although there are large knowledge gaps between diet and liver cancer risk, current epidemiological evidence supports an important role of diet in liver cancer development. For example, exposure to aflatoxin, heavy alcohol drinking and possibly dairy product (not including yogurt) intake increase, while intake of coffee, fish and tea, light-to-moderate alcohol drinking and several healthy dietary patterns (e.g. Alternative Healthy Eating Index) may decrease liver cancer risk. Future studies with large sample size and accurate diet measurement are warranted and need to consider issues such as the possible aetiological heterogeneity between liver cancer subtypes, the influence of chronic HBV or HCV infection, the high-risk populations (e.g. cirrhosis) and a potential interplay with host gut microbiota or genetic variations. |
| Databáze: | OpenAIRE |
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