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Eating white meat and fish may lower risk of liver cancer
Eating lots of white meat (such as poultry) or fish may reduce the risk of developing liver cancer by 31% and 22%, respectively, according to a recent analysis of studies published between 1956 and 2013.
Consuming red meat, processed meat, or total meat was not associated with liver cancer risk. The Alimentary Pharmacology and Therapeutics findings suggest that dietary interventions may be a promising approach for preventing liver cancer.
More information:
Luo, J., Yang, Y., Liu, J., Lu, K., Tang, Z., Liu, P., Liu, L. and Zhu, Y. (2014), Systematic review with meta-analysis: meat consumption and the risk of hepatocellular carcinoma. Alimentary Pharmacology & Therapeutics, 39: 913–922. doi: 10.1111/apt.12678
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Eating white meat and fish may lower risk of liver cancer (2014, October 6)
retrieved 26 April 2024
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