Plant-based low carb diet associated with lower risk of liver cancer: Study

Boston, MA: The consumption of plant-based low-carbohydrate diet (LCD) may lower the risk of liver cancer, finds a recent study in the journal Hepatology. The findings support emphasis on plant sources of protein and fat in the diet for the primary prevention of hepatocellular carcinoma (HCC).

The use of plant-based fat, in specific was found to be inversely associated with HCC risk. However, the researchers add that further studies are needed that take into consideration chronic liver diseases and hepatitis B and C virus infections for confirming the findings. 

Yue Liu, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, and colleagues prospectively evaluated the associations between plant-based and animal-based LCDs and HCC risk in the Nurses' Health Study (NHS) and the Health Professionals Follow-up Study (HPFS).

The researchers assessed dietary intake every 4 years using validated food frequency questionnaires. Hazard ratios (HRs) and 95% confidence intervals (CIs) were calculated using Cox proportional hazards regression models.