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Eating More Whole Grains Tied to Lower Liver Cancer Risk
Foods include whole-grain bread, breakfast cereal, cooked oatmeal, quinoa, and brown rice
Higher intake of whole grains and possibly cereal fiber and bran may be associated with reduced risk of hepatocellular carcinoma (HCC) among adults in the United States, according to a large observational study of two health professional cohorts with long follow-up.
Diet is suspected as a possible important risk factor for HCC, but only heavy alcohol use and certain fungus-contaminated foods (eg, affected nuts and spices) have been established as such, say study authors led by Xuehong Zhang, MD, ScD, Brigham and Women’s Hospital and Harvard Medical School, Boston.
So the investigators turned their attention to other foods.
They focused on whole grains and dietary fiber, especially cereal fiber, because these have been associated with lower risk of obesity, type 2 diabetes, and nonalcoholic fatty liver disease — all of which are “known predisposing factors for HCC.”
The team performed a cohort study among 125,455 participants from the Nurses’ Health Study and the Health Professionals Follow-up Study and looked at the intake of whole grains, their subcomponents (bran and germ), and dietary fiber (cereal, fruit, and vegetable).
Study participants from both cohorts were scheduled to fill out food questionnaires every two years. Investigators divided study subjects into tertiles based on their levels of consumption of the study foods.
After an average follow-up of 24 years among the participants, there were 141 patients identified with HCC, which is a very low incidence cancer type.
The team reports that increased whole-grain intake was significantly associated with lower risk of HCC (the highest vs lowest tertile intake: hazard ratio [HR], 0.63; P = .04 for trend).
The findings were published online February 21, 2019, in JAMA Oncology.
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