The impact of diet and nutrition in the prevention and progression of hepatocellular carcinoma

Abstract

Hepatocellular carcinoma (HCC) is the third leading cause of cancer mortality worldwide. There is growing evidence for a chemopreventive role of nutrition in the development of HCC in at risk populations. Bibliographical searches were performed in PubMed for the terms 'nutrition and hepatocellular carcinoma', 'nutrition and liver cancer', 'nutrition and hepatic cancer', 'diet and hepatocellular carcinoma', 'diet and liver cancer'. High dietary sugar intake should be discouraged in at risk populations. Coffee, polyphenols, vanadium, dietary fibre, fruits and vegetables show encouraging results in terms of chemoprevention. Red meat intake may be associated with increased risk of HCC. The evidence for fatty acids is inconclusive, but they might exert anti-cancer effects. Inconclusive results are available on vitamins, selenium probiotics and prebiotics. There is increasing evidence that diet may play an important role in the development of HCC, and may also have a chemopreventive role in at risk populations.

Dietary effects on liver tumor burden in mice treated with the hepatocellular carcinogen diethylnitrosamine

“…Obesity is a risk factor for NAFLD; therefore, it is considered to be a proximal contributor to the progression of liver cancer [2, 29–31]. However, it remains unclear whether obesity per se or the chronic intake of obesigenic macronutrients is most important in promoting liver cancer tumor growth [32–34]. The purpose of this study was to investigate the interplay between dietary nutrients under controlled and well-defined conditions using the DEN model of murine liver cancer.…”

Consumption of vegetables may reduce the risk of liver cancer: Results from a meta-analysis of case-control and cohort studies

“…It was biologically plausible that vegetables intake could reduce the risk of liver cancer. Vegetables are rich in fiber, micronutrients (such as vitamins C and E and folate), and phytochemicals (such as carotenoids, phenolics, isoflavanoids, isothiocyanates and indoles), which may have anti-carcinogenic actions [24,25]. It was thought that these substances could reduce oxidative damage to DNA, stimulate the immune function and increase the activity of enzymes able to detoxify carcinogens [26][27][28][29][30].…”

Current evidence on the use of probiotics in liver diseases

“…The modifications in microbiota as a result of our diet habits could be the pathogenic mechanism involved. However the role of probiotics in this clinical scenario is limited (Mandair, Rossi, Pericleous, Whyand, & Caplin, 2014).…”