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Dietary inflammatory index and incidence of and death from primary liver cancer: A prospective study of 103,902 American adults
A high liver cancer development and mortality risk may be found among habitual consumers of pro-inflammatory foods.
This study compared primary liver cancer incidence and mortality rates between consumers and non-consumers of pro-inflammatory foods. Researchers surveyed the dietary habits and health of 103,902 American men and women. During the course of the study, a total of 120 participants had primary liver cancer and 102 of them died from the disease.
Researchers noticed that participants who consumed the highest amounts of pro-inflammatory foods accounted for a large proportion of the cases and deaths from primary liver cancer. This study demonstrated that fondness for pro-inflammatory foods may increase an individual's risk of developing and dying from liver cancer.
Research Summary Information
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2020
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Guo-Chao Zhong, Kang Wang, Yang Peng, Nitin Shivappa, James R Hébert, You-Qi-Le Wu, Jian-Ping Gong
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Department of Hepatobiliary Surgery, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China. Department of Endocrine and Breast Surgery, The First Affiliated Hospital of Chongqing Medical University, Chongqing, China. Department of Geriatrics, The Fifth People's Hospital of Chengdu, Chengdu, China. Cancer Prevention and Control Program, Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, South Carolina, USA. Connecting Health Innovations LLC, Columbia, South Carolina, USA. Department of Nutrition and Food Hygiene, School of Public Health and Management, Chongqing Medical University, Chongqing, China. Research Center for Medicine and Social Development, Innovation Center for Social Risk Governance in Health, Chongqing Medical University, Chongqing, China.
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Yes, Free full text of study was found:
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