A new study on French patients with liver cirrhosis has found that those who consume a sufficient amount of vegetables have a significantly lower risk of developing liver cancer. The research, which is in press in the journal JHEP Reports, highlighted a potential role for diet in preventing hepatocellular carcinoma (HCC), the most common form of liver cancer, among high-risk individuals.
The study, available online since February 13, 2024, revealed that 42.5 per cent of patients with liver cirrhosis did not consume enough fruits and/or vegetables. While fruit consumption alone was not clearly linked to liver cancer risk, patients who ate at least 240 grammes of vegetables per day had a 65 per cent lower likelihood of developing HCC.
Despite recommendations to consume at least 400 gm of fruits and vegetables daily, only 57.5 per cent of the study participants met this threshold. The findings suggest that while overall fruit and vegetable consumption was suboptimal, higher vegetable intake may play a crucial role in liver cancer prevention.
The study tracked patients with confirmed liver cirrhosis over several years to determine whether diet influences the likelihood of developing liver cancer. Their eating habits were meticulously recorded using detailed food intake questionnaires administered by trained dietitians.
Researchers assessed dietary patterns by calculating the daily intake of fruits and vegetables. Participants were grouped based on whether they met the threshold of 400 gmper day for combined fruit and vegetable intake or at least 240 gm per day for either fruits or vegetables alone. The primary focus was to determine which patients developed liver cancer over time, while secondary outcomes included liver-related deaths.
Only 38.6 per cent of patients met the fruit consumption threshold, while 47.5 per cent met the vegetable intake threshold.
Those who consumed at least 240 gm of vegetables per day had a 65 per cent lower risk of liver cancer.
No significant protective effect was observed for fruit consumption alone or for exceeding 400 gm of combined fruit and vegetable intake.
The study employed advanced statistical methods to account for variables such as age, sex and lifestyle factors.
These findings suggest that increasing vegetable consumption could be a key dietary strategy for reducing liver cancer risk in cirrhosis patients. Given that a large proportion of patients do not meet recommended fruit and vegetable intake levels, public health initiatives could focus on improving dietary habits among individuals with liver disease.
While the results are promising, researchers stress the need for further studies with larger patient groups to confirm these findings and determine whether fruit consumption has any comparable benefits. Nonetheless, this study underscores the potential of dietary interventions as a preventive measure against liver cancer in vulnerable populations.