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©The Author(s) 2017. Published by Baishideng Publishing Group Inc. All rights reserved.
World J Hepatol. Jan 28, 2017; 9(3): 119-125
Published online Jan 28, 2017. doi: 10.4254/wjh.v9.i3.119
Published online Jan 28, 2017. doi: 10.4254/wjh.v9.i3.119
Dietary factors can protect against liver cancer development
Lemonica Koumbi, Hepatology and Gastroenterology Section, Department of Medicine, Imperial College London, London W2 1PG, United Kingdom
Author contributions: Koumbi L designed research, performed research, contributed new reagents or analytic tools, analyzed data, wrote the paper; an author may list more than one contribution, and more than one author may have contributed to the same aspect.
Conflict-of-interest statement: No conflict of interest.
Open-Access: This article is an open-access article which was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/
Correspondence to: Dr. Lemonica Koumbi, Hepatology and Gastroenterology Section, Department of Medicine, Imperial College London, St. Mary’s Campus, Norfolk Place, London W2 1PG, United Kingdom. lemonica.koumbi@gmail.com
Telephone: +44-740-3004464
Received: August 28, 2016
Peer-review started: August 29, 2016
First decision: October 8, 2016
Revised: November 8, 2016
Accepted: December 1, 2016
Article in press: December 2, 2016
Published online: January 28, 2017
Peer-review started: August 29, 2016
First decision: October 8, 2016
Revised: November 8, 2016
Accepted: December 1, 2016
Article in press: December 2, 2016
Published online: January 28, 2017
Core Tip
Core tip: Hepatocellular carcinoma (HCC) is the third leading cause of cancer mortality. Evidence shows that diet relates to HCC risk and may also have a protective role. Several dietary factors such as vegetables, cereals, fruits, white meat and fish have been found to be inversely associated with HCC risk, whereas a positive correlation has been found with red meat and dietary sugar intakes. The increasing HCC incidence makes its prevention an urgent matter and diet intervention represent an attractive potential. Dietary modifications are found to protect against HCC, however, new studies from well-designed and large prospective trials are required to confirm these results.