Although the potential roles of fruits and vegetables in cancer prevention have been demonstrated at various cancer sites, the association with hepatocellular carcinoma remains unclear.
Fruits and vegetables are a rich source of antioxidants, such as retinol and carotenoids, and vitamin C, and they are thought to exert protective effects against cancer.
In an intervention study, however, not all antioxidant nutrients might be protective against hepatocellular carcinoma.
Dr Kurahashi and colleagues from Japan conducted a population-based prospective study of 19,998 Japanese individuals.
|Multivariable hazard ratios for the highest vs lowest tertile was 0.6 and 0.5|
|British Journal of Cancer |
The research team investigated the association between fruit and vegetable consumption and hepatocellular carcinoma, with due consideration for Hepatitis B and C virus infection status.
The multivariable hazard ratios for the highest vs lowest tertile was 0.6 and 0.5, respectively.
Dr Kurahashi and team concluded, “Consumption of vegetables, green–yellow and green leafy vegetables was inversely associated with the risk of hepatocellular carcinoma.”