Dietary components modulate the risk of hepatocellular carcinoma in cirrhotic patients

Rizk, Maud; Guilloteau, Adrien; Mouillot, Thomas; Thiéfin, Gérard; Bronowicki, Jean–Pierre; Richou, Carine; Doffoël, Michel; Assaf, Mona Diab; Hillon, Patrick; Cottet, Vanessa

doi:10.1016/j.nutres.2018.10.002

Cited by 18 publications

(17 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After adjusting for potential confounding factors, we observed that the risk of PLC caused by high salt intake was 1.98‐fold higher (HR = 1.98; 95% CI = 1.22–3.22) than low salt intake. Meanwhile, Rizk et al ( 14 ) found that high sodium intake was associated with the risk of HCC (OR = 2.00; 95% CI: 1.14–3.53) based on the French multicenter CiRCE case–control study (‘Cirrhosis and Risk of Hepatocellular Carcinoma in the East’). Additionally, other results from the HPFS (Health Professionals Follow‐Up Study) cohort and the NHS (Nurses’ Health Study) cohort suggested that a low sodium intake was associated with a non‐statistically significant lower risk of HCC (HR = 0.99; 95% CI = 0.89–1.09) based on score models ( 15 ) .…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies have confirmed that high‐salt diet plays a significant role in the pathogenesis of many chronic diseases (such as hypertension, stroke and cardiovascular disease) ( 11–13 ) . Recently, a case–control study from France showed that high sodium intake is a risk factor for hepatocellular carcinoma (HCC) ( 14 ) . In addition, Ma et al .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Perceived dietary salt intake and the risk of primary liver cancer: a population‐based prospective study

Sun

Cui

Liang

et al. 2020

J Human Nutrition Diet

View full text Add to dashboard Cite

Background Although a high‐salt diet is associated with high risk of chronic diseases such as hypertension, stroke and cardiovascular disease, little is known about the relationship between a high‐salt diet and the risk of primary liver cancer (PLC). Consequently, we prospectively assessed the association of high perceived salt intake with the risk of PLC in the Kailuan Study. Methods In total, 97 006 participants who were healthy adults or free living adults at the baseline (2006) were included in the present study. The data of perceived salt intake were collected via questionnaire and classified into three categories: <6 g day−1 for low salt intake, 6–10 g day−1 for intermediate salt intake, >10 g day−1 for high‐salt intake. PLC including hepatocellular carcinoma and intrahepatic cholangiocarcinoma (excluding liver metastasis), and was confirmed by review of medical records. We used a Cox proportional hazards model to analyse the association between high perceived salt diet and the risk of PLC after adjusting for possible confounders, including age, gender, body mass index, high sensitivity‐C‐reactive protein, low‐density lipoprotein‐cholesterol, total cholesterol, triglycerides, alanine aminotransferase, HbsAg positive, cirrhosis, fatty liver, hypertension, diabetes, drinking status, smoking status and physical exercise. Results During the follow‐up period of 1 113 816 person‐years, 397 PLC events were diagnosed. After adjusting for most potential confounders, subjects in intermediate salt intake and high salt intake had a multivariable hazard ratio and 95% confidence interval of 1.49 (0.97–2.29) and 1.98 (1.22–3.22) (P for trend = 0.0042), respectively, compared to low salt intake. Conclusions A higher perceived salt intake was associated with a higher risk of PLC.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Perceived dietary salt intake and the risk of primary liver cancer: a population‐based prospective study

Sun

Cui

Liang

et al. 2020

J Human Nutrition Diet

View full text Add to dashboard Cite

show abstract

“…In addition, a recent study showed that increased tea intake is associated with lower risk of developing HCC [26]. Adherence to Mediterranean diet is reported to be protective against HCC development in several studies [27]. More specifically, consuming vegetables, fruits and white meat have shown to lower the risk of developing HCC.…”

Section: Protective Agents Against Developing Hccmentioning

confidence: 99%

Hepatocellular carcinoma: Review of the literature

Trad¹,

Díaz²,

Sheikhan³

et al. 2022

GSC Adv. Res. Rev.

View full text Add to dashboard Cite

Hepatocellular carcinoma is the most common primary liver malignancy. Risk factors as viral infection, obesity, excessive alcohol use, and tobacco use are associated with the development of hepatocellular carcinoma. Hepatocellular carcinoma presentation ranges from asymptomatic to upper abdominal pain along with lethargy, weight loss, nausea, and anorexia. Different staging systems has developed in the past to stage hepatocellular carcinoma. Many treatment approaches have been used for HCC including chemotherapy, immunotherapy, ablation therapy, surgery, and liver transplantation.

show abstract

“…In a meta-analysis of observational studies, compared with the lowest level, the highest level of sugar-sweetened beverages (SSB) consumption showed a two-fold increased risk of HCC [ 41 ]. However, this was based on only two studies; one is a case-control study among patients with cirrhosis [ 42 ]. The other study looked more deeply into the type of soft drinks (sugar- and artificially-sweetened) and fruit and vegetable juices and the risk of HCC, using data from the EPIC cohort from 10 European countries.…”

Section: The Role Of Dietary Composition Beyond Bmimentioning

confidence: 99%

Lifestyle and Hepatocellular Carcinoma What Is the Evidence and Prevention Recommendations

Zelber‐Sagi

Noureddin

Shibolet

2021

Cancers

View full text Add to dashboard Cite

The increasing burden of hepatocellular carcinoma (HCC) emphasizes the unmet need for primary prevention. Lifestyle measures appear to be important modifiable risk factors for HCC regardless of its etiology. Lifestyle patterns, as a whole and each component separately, are related to HCC risk. Dietary composition is important beyond obesity. Consumption of n-3 polyunsaturated fatty acids, as well as fish and poultry, are inversely associated with HCC, while red meat, saturated fat, and cholesterol are related to increased risk. Sugar consumption is associated with HCC risk, while fiber and vegetable intake is protective. Data from multiple studies clearly show a beneficial effect for physical activity in reducing the risk of HCC. However, the duration, mode and intensity of physical activity needed are yet to be determined. There is evidence that smoking can lead to liver fibrosis and liver cancer and has a synergistic effect with alcohol drinking. On the other hand, an excessive amount of alcohol by itself has been associated with increased risk of HCC directly (carcinogenic effect) or indirectly (liver fibrosis and cirrhosis progression. Large-scale intervention studies testing the effect of comprehensive lifestyle interventions on HCC prevention among diverse cohorts of liver disease patients are greatly warranted.

show abstract

Dietary components modulate the risk of hepatocellular carcinoma in cirrhotic patients

Cited by 18 publications

References 46 publications

Perceived dietary salt intake and the risk of primary liver cancer: a population‐based prospective study

Perceived dietary salt intake and the risk of primary liver cancer: a population‐based prospective study

Hepatocellular carcinoma: Review of the literature

Lifestyle and Hepatocellular Carcinoma What Is the Evidence and Prevention Recommendations

Contact Info

Product

Resources

About