Worldwide, hepatocellular carcinoma is the sixth most commonly diagnosed type of cancer and the third most common cause of cancer-related deaths. It is known as highly malignant and is usually diagnosed in a later stadium with limited treatment options. During 11 years the European Prospective Investigation into Cancer and Nutrition cohort-study followed-up on 477,206 participants. They included a nested case-control analysis (N=122) to assess the HCC risk factors, such as hepatitis B / C virus infections status, liver damage and circulating insulin-like growth factor (IGF)-I levels.
Yogurt is not associated with hepatocellular carcinoma
The researchers found a significant positive HCC risk association for high consumption of total dairy products (HR = 1.66), milk (HR = 1.51) and cheese (HR = 1.56). Only yogurt showed no increased risk for HCC (HR = 0.94). These results were confirmed among hepatitis-free individuals in the nested case-control study. Validation of these findings in other populations is necessary.
Source: Duarte-Salles T. et al., October 2014, Int J Cancer, Vol 135 (7), pg. 1662-1672.
