Nutrients intake and the risk of hepatocellular carcinoma in Italy

Abstract Although hepatitis C and B viruses and alcohol consumption are the major risk factors for hepatocellular carcinoma (HCC), dietary habits may also be relevant. A hospital-based case-control study was conducted in Italy in 1999–2002, including 185 HCC cases and 412 cancer-free controls. Dietary habits were assessed using a validated food-frequency questionnaire to compute nutrient intakes. Odds ratios (OR) and corresponding confidence intervals (CI) were calculated using the energy-adjusted residual models. Inverse association emerged for linoleic acid (OR = 0.35 for highest versus lowest tertile; 95% CI: 0.18–0.69) and, possibly, β -carotene (OR = 0.48; 95% CI: 0.24–0.93). Among minerals, iron intake was associated with increased HCC risk (OR = 3.00; 95% CI: 1.25–7.23), but the association was considerably reduced when iron from wine was excluded (OR = 1.61; 95% CI: 0.78–3.30). In conclusion, a diet rich in linoleic acid containing foods (e.g. white meats and fish) and β -carotene was inversely related to HCC risk.