A recent study has revealed that consuming vegetables could significantly reduce the risk of liver cancer, specifically hepatocellular carcinoma (HCC), by up to 65%.
The research, conducted by scientists from INSERM (the French National Institute of Health and Medical Research), focused on patients diagnosed with cirrhosis, a condition involving scarring of the liver due to long-term liver damage.
The study analysed 179 patients with cirrhosis, among whom 20 were diagnosed with liver cancer.
Researchers discovered that 42.5% of these patients had insufficient intake of fruits and vegetables.
Notably, those who consumed more than 240 grams of vegetables per day had a marked 65% reduction in the incidence of HCC.
While the study found no direct correlation between fruit consumption and liver cancer, it highlighted the potential of vegetable intake in lowering the risk of the disease.
The researchers emphasised the importance of understanding the relationship between diet and liver cancer, particularly for patients with cirrhosis, as this knowledge can help shape effective prevention strategies.
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Liver cancer is the sixth most common cancer globally, with HCC making up 85-90% of cases.
The condition is most prevalent in individuals with chronic liver disease, particularly those with cirrhosis or liver fibrosis, which often result from prolonged liver injury and inflammation. Key risk factors for liver disease include alcohol consumption, viral hepatitis, obesity, and exposure to aflatoxins, toxins produced by mold in certain foods.
The researchers urged for larger studies to further explore the potential benefits of fruit and vegetable consumption in reducing liver cancer risk, suggesting that such findings could encourage healthier dietary habits among patients with cirrhosis.
