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, beta-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 beta-carotene was inversely related to HCC risk.
|Titolo:||Nutrients intake and the risk of hepatocellular carcinoma in Italy|
|Autori interni:||LA VECCHIA, CARLO VITANTONIO BATTISTA (Penultimo)|
|Parole Chiave:||Case-control study; Hepatocellular carcinoma; Iron; Nutrients; Polyunsaturated fatty acids|
|Settore Scientifico Disciplinare:||Settore MED/01 - Statistica Medica|
|Data di pubblicazione:||2007|
|Digital Object Identifier (DOI):||10.1016/j.ejca.2007.07.012|
|Appare nelle tipologie:||01 - Articolo su periodico|