A cohort study of 90,296 Japanese people has found an inverse association between consumption of fish that are rich in n-3 polyunsaturated fatty acids or individual n-3 polyunsaturated fatty acids (such as docosahexaenoic acid) and the incidence of hepatocellular carcinoma. People who consumed high amounts of n-3 polyunsaturated fatty acids were the least likely to develop hepatocellular carcinoma. In a subanalysis, this trend was also observed in patients who had HBV or HCV.
ORIGINAL RESEARCH PAPER
Sawada, N. et al. Consumption of n-3 fatty acids and fish reduces risk of hepatocellular carcinoma. Gastroenterology doi:10.1053/j.gastro.2012.02.018
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Risk of hepatocellular carcinoma reduced by consumption of fish rich in n-3 polyunsaturated fatty acids. Nat Rev Gastroenterol Hepatol 9, 189 (2012). https://doi.org/10.1038/nrgastro.2012.38
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DOI: https://doi.org/10.1038/nrgastro.2012.38
