A recent study has found that consuming vegetables daily can significantly lower the risk of liver cancer, particularly among individuals with cirrhosis.
Conducted by researchers from the French National Institute of Health and Medical Research (INSERM), the study examined 179 patients with cirrhosis, a condition caused by long-term liver damage. Among them, 20 were diagnosed with hepatocellular carcinoma (HCC), the most common type of liver cancer.
The findings revealed that cirrhosis patients who consumed more than 240 grams of vegetables per day had a 65% lower risk of developing liver cancer. However, no clear link was found between fruit consumption and reduced cancer risk.
The study, published in JHEP Reports, highlights the importance of dietary habits in liver cancer prevention. Researchers emphasized the need for further studies to explore the potential role of fruit consumption in reducing cancer risk and to support public health recommendations for patients with cirrhosis.
Liver cancer is the sixth most common cancer globally, with HCC accounting for up to 90% of cases. Chronic liver disease, often caused by excessive alcohol consumption, viral hepatitis, obesity, and exposure to aflatoxins from contaminated food, is a major risk factor.
