Consumption of fish and meats and risk of hepatocellular carcinoma: the European Prospective Investigation into Cancer and Nutrition (EPIC)

Fedirko, Veronika; Trichopolou, Antonia; Bamia, Christina; Duarte‐Salles, Talita; Trépo, Elisabeth; Aleksandrova, Krasimira; Nöthlings, Ute; Lukanova, Annekatrin; Λάγιου, Παγώνα; Boffetta, Paolo; Trichopoulos, D.; Katzke, Verena; Overvad, Kim; Tjønneland, Anne; Hansen, Louise; Boutron-Ruault, Marie Christine; Fagherazzi, Guy; Bastide, Nadia; Panico, Salvatore; Grioni, Sara; Víneis, Paolo; Palli, Domenico; Tumino, Rosario; Bueno-de-Mesquita, H. Bas; Peeters, Petra H.M.; Skeie, Guri; Engeset, Dagrun; Parr, Christine L.; Jakszyn, Paula; Sánchez, María José; Barricarte, Aurelio; Amiano, Pilar; Chirlaque, María Dolores; Quiŕos, J. Ramón; Sund, Malin; Werner, Mårten; Sonestedt, Emily; Ericson, Ulrika; Key, Timothy J.; Khaw, Kay Thee; Ferrari, Pietro; Romieu, Isabelle; Riboli, Elio; Jenab, Mazda

doi:10.1093/annonc/mdt168

Cited by 74 publications

(78 citation statements)

References 29 publications

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“…We postulate that these differences in intake levels and food sources of fat could account for the non‐significant associations with saturated and monounsaturated fats in our study. Finally, our finding of an association between higher omega‐6 to omega‐3 PUFA ratio and increased risk of HCC in our nested case–control study, especially for the non‐viral hepatitis related HCC, was indirectly consistent with reports from the Japanese cohort and the EPIC cohort that fish or omega‐3 PUFA intake could reduce HCC risk .…”

Section: Discussionsupporting

confidence: 90%

Dietary fatty acids and risk of hepatocellular carcinoma in the Singapore Chinese health study

Koh

Dan

Goh

et al. 2015

Liver International

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Background & Aim Lipidomic signature of lipid metabolism suggests that omega-6 polyunsaturated fatty acids (PUFA) may play a role in oncogenesis of hepatocellular carcinoma (HCC). Hence, we examined the association between dietary fatty acids and risk of HCC. Methods We used data from the Singapore Chinese Health Study, a population-based prospective cohort of 63,257 Chinese men and women aged 45-74 years enrolled between 1993 and 1998. Information on current diet assessed via a validated semi-quantitative food frequency questionnaire, medical history and lifestyle factors were obtained through in-person interview, and incidence of HCC recorded through 31 Dec 2010. We also examined the association between dietary fatty acids and HCC risk using a case-control set of 92 cases and 274 controls with available serological biomarkers of chronic infections with hepatitis B virus (HBV) and hepatitis C virus (HCV) nested within this cohort. Results Among the dietary fat components examined, which included saturated, monounsaturated, omega-3 and omega-6 PUFA, only omega-6 PUFA intake displayed a dose-dependent, positive association with HCC risk (p for trend=0.02). Compared to the lowest quartile, the hazard ratio for the highest quartile intake was 1.49 [(95% confidence interval (CI):1.08-2.07)]. In the nested case-control study, only among individuals negative for serology markers of chronic infection with HBV or HCV, those who consumed above median levels of dietary omega-6 PUFA had increased HCC risk (odds ratio = 4.36, 95% CI =1.59-11.94) compared to those with lower intake. Conclusion Dietary omega-6 PUFA may be implicated in the risk of non-viral hepatitis related HCC.

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Section: Discussionsupporting

confidence: 90%

Dietary fatty acids and risk of hepatocellular carcinoma in the Singapore Chinese health study

Koh

Dan

Goh

et al. 2015

Liver International

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“…An inverse association observed between liver cancer and white meat (fish or poultry) intake (20) was confirmed in our study. An inverse correlation between the liver cancer mortality and vegetable and fruit consumption was observed in Serbia as well as in many reports (18,19). This probable effect has been related to specific micronutrients contained in vegetables and fruit.…”

Section: Discussionmentioning

confidence: 55%

“…Coffee has also been shown as a protective factor in individuals infected with HBV or HCV (17). In several studies, inverse associations were observed for vegetable and fruit intake, and fish and eggs consumption, while meat intake was directly associated with risk of liver cancer (18)(19)(20). Some other studies did not confirm these findings (21)(22)(23)).…”

Section: Introductionmentioning

confidence: 99%

Liver Cancer Mortality and Food Consumption in Serbia, 1991-2010: An Ecological Study

Ilić

Radoman

Konević

et al. 2016

Cent Eur J Public Health

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SUMMARYAim: This paper investigates the correlation between liver cancer mortality and consumption of food-groups in Serbia. Methods: We conducted an ecological study. The study comprised the population of the Republic of Serbia (about 7.5 million inhabitants) during the period 1991-2010. This ecological study included the data on food consumption per capita which were obtained by the Household Budget Survey and mortality data for liver cancer made available by the National Statistical Office. Linear trend model was used to assess a trend of age-adjusted liver cancer mortality rates (per 100,000 persons) that were calculated by the method of direct standardization using the World Standard Population. Pearson correlation was performed to examine the association between liver cancer mortality and per capita food consumption quantified with a correlation coefficient (r value).Results: In Serbia, over the past two decades a significantly decreasing trend of liver cancer mortality rates has been observed (p < 0.001). Liver cancer mortality was significantly (p < 0.01) positively correlated with animal fat, beef, wine and spirits intake (r = 0.713, 0.631, 0.632 and 0.745, respectively). A weakly positive correlation between milk consumption and mortality from liver cancer (r = 0.559, p < 0.05) was found only among women. The strongest correlation was found between spirits consumption and liver cancer mortality rates in women (r = 0.851, p < 0.01). A negative correlation between coffee consumption and age-adjusted liver cancer mortality rates was found (r = −0.516, p < 0.05) only for the eldest men (aged 65 years or older).Conclusions: Correlations between liver cancer and dietary habits were observed and further effort is needed in order to investigate a possible causative association, using epidemiological analytical studies.

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“…An inverse association between total fat intake and risk of HCC (per 10 g/day HR 0.80; 95% CI 0.65-0.99) has been observed and appears to be mainly driven by monounsaturated fats [30] . Total fish intake was also inversely associated with HCC risk (per 20 g/day HR 0.83; 95% CI 0.74-0.95) while there was no association with meat consumption [31] . Higher consumption of dietary fiber (per 10 g/day HR 0.70; 95% CI 0.52-0.93), but not the intake of total carbohydrate, or the glycemic load or the glycemic index of diet, influenced the risk for HCC significantly [32] .…”

Section: Composition Of the Dietmentioning

confidence: 93%

Nutrition and Hepatocellular Cancer

Schütte¹,

Schulz²,

Malfertheiner³

2015

Gastrointest Tumors

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Background: Hepatocellular carcinoma (HCC) significantly contributes to the global burden of cancer. Liver cancer is the third most frequent cause of cancer-related death with HCC representing more than 90% of primary liver cancers. The majority of patients are not only affected by the malignant disease but do also suffer from chronic liver disease. Therefore, several factors impact on the prognosis of patients with HCC, including tumor-related factors, liver function and patient-related factors such as performance status and other comorbidities. The nutritional status is of high significance for the patients' performance status, the tolerance of tumor-targeting therapy and the prognosis of cancer of any type and is specially referenced in HCC. This overview is on current concepts on the role of nutritional factors in hepatocarcinogenesis and the role of nutrition in patients affected by HCC. Summary: Nutritional status and composition of diet are relevant factors related to the risk of HCC. They also have an important role concerning the prognosis of patients with HCC. Besides risk factors, several macro-and micronutrient components have been found to be inversely correlated with the risk of HCC. To prevent disease progression to liver cirrhosis or HCC in patients with nonalcoholic steatohepatitis, it is crucial to optimize the metabolic state. Key Message and Practical Implication: Evidence from well-designed prospective interventional trials with the aim to reduce the HCC incidence or to prolong survival in patients with HCC based on nutritional modification is still to be generated.

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Consumption of fish and meats and risk of hepatocellular carcinoma: the European Prospective Investigation into Cancer and Nutrition (EPIC)

Abstract: In this large European cohort, total fish intake is associated with lower HCC risk.

Cited by 74 publications

References 29 publications

Dietary fatty acids and risk of hepatocellular carcinoma in the Singapore Chinese health study

Dietary fatty acids and risk of hepatocellular carcinoma in the Singapore Chinese health study

Liver Cancer Mortality and Food Consumption in Serbia, 1991-2010: An Ecological Study

Nutrition and Hepatocellular Cancer

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