A recent study reveals that eating vegetables can lower your risk of liver cancer by up to 65%. INSERM scientists, the French National Institute of Health and Medical Research, discovered this in patients with cirrhosis, a condition that involves repeated liver injury resulting in scarring of the liver.
After examining data on 179 patients, 20 patients were found to have hepatocellular carcinoma (HCC), which makes up the largest portion of liver cancer. Unexpectedly, 42.5% of the patients with cirrhosis also had inadequate consumption of fruits and vegetables.
While making their observation, the scientists determined that people who consumed more than 240 grams of vegetable intake daily showed a remarkable reduction of 65% in incidents of new cases of liver cancer.
Notably, the researchers could not directly link fruit consumption and reduced risk of HCC. They asserted that the interaction between the diet and risk of liver cancer among cirrhotic individuals is still quite mysterious and therefore more studies ought to be conducted to improve prevention programs.
85-90% of the cases of liver cancer are due to HCC, and they are the sixth most common in the world. Those having chronic liver disease, like cirrhosis or fibrosis, usually due to inflammation and chronic liver damage over many years, are predisposed to it.
The major risk factors are alcoholism, viral hepatitis, obesity, and exposure to aflatoxin—toxins made by certain moulds that infect food that has spoilt.
The JHEP Reports research emphasizes the necessity of nutritional intervention for the prevention of liver cancer. Scientists urge larger studies to clarify the possible advantages of fruit consumption and reinforce dietary recommendations for patients with liver cirrhosis.
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