Nutrients intake and the risk of hepatocellular carcinoma in Italy

Jerry Polesel, Renato Talamini, Maurizio Montella, Luigino Dal Maso, Marina Crovatto, Maria Parpinel, Francesco Izzo, Luigi G. Tommasi, Diego Serraino, Carlo La Vecchia, Silvia Franceschi

Research output: Contribution to journalArticle

Abstract

Although hepatitis C and B viruses and alcohol consumption are the major risk factors for hepatocellular carcinoma (HCC), dietary habits may also be relevant. A hospital-based case-control study was conducted in Italy in 1999-2002, including 185 HCC cases and 412 cancer-free controls. Dietary habits were assessed using a validated food-frequency questionnaire to compute nutrient intakes. Odds ratios (OR) and corresponding confidence intervals (CI) were calculated using the energy-adjusted residual models. Inverse association emerged for linoleic acid (OR = 0.35 for highest versus lowest tertile; 95% CI: 0.18-0.69) and, possibly, β-carotene (OR = 0.48; 95% CI: 0.24-0.93). Among minerals, iron intake was associated with increased HCC risk (OR = 3.00; 95% CI: 1.25-7.23), but the association was considerably reduced when iron from wine was excluded (OR = 1.61; 95% CI: 0.78-3.30). In conclusion, a diet rich in linoleic acid containing foods (e.g. white meats and fish) and β-carotene was inversely related to HCC risk.

Original languageEnglish
Pages (from-to)2381-2387
Number of pages7
JournalEuropean Journal of Cancer
Volume43
Issue number16
DOIs
Publication statusPublished - Nov 2007

Keywords

  • Case-control study
  • Hepatocellular carcinoma
  • Iron
  • Nutrients
  • Polyunsaturated fatty acids

ASJC Scopus subject areas

  • Cancer Research
  • Hematology
  • Oncology

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