Vegetable and fruit consumption and liver cancer risk in Japan
Author Information
Author(s): Kurahashi N, Inoue M, Iwasaki M, Tanaka Y, Mizokami M, Tsugane S
Primary Institution: National Cancer Center, Japan
Hypothesis
Is there an association between vegetable and fruit consumption and the risk of hepatocellular carcinoma in Japan?
Conclusion
Higher consumption of vegetables, particularly green–yellow and green leafy vegetables, is associated with a lower risk of hepatocellular carcinoma.
Supporting Evidence
- Participants with higher vegetable and fruit consumption tended to be older and had healthier lifestyle choices.
- 101 new cases of hepatocellular carcinoma were identified during the study.
- Consumption of green leafy vegetables showed a significant inverse association with HCC risk.
Takeaway
Eating more vegetables can help keep your liver healthy and lower the chances of getting liver cancer.
Methodology
A prospective cohort study using self-administered food-frequency questionnaires and blood samples to assess dietary intake and HCV/HBV infection status.
Potential Biases
Potential confounding factors such as smoking and alcohol consumption were adjusted for, but residual confounding may still exist.
Limitations
The study relied on self-reported dietary data, which may be subject to recall bias.
Participant Demographics
Participants were Japanese individuals aged 40-69 years.
Statistical Information
P-Value
0.04
Confidence Interval
95% CI=0.36–1.03
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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