Dietary Impact on Hepatocellular Carcinoma Risk

Hepatocellular carcinoma (HCC) arises predominantly in the context of chronic liver injury and represents a major global cancer burden. Diet influences hepatocarcinogenesis through multiple pathways, including modulation of lipid metabolism, oxidative stress and systemic inflammation. Protective dietary factors include high intake of whole grains, dietary fibre, vegetables, fish, monounsaturated fats and bioactive micronutrients such as vitamin E and β-carotene. Conversely, diets rich in saturated fats, simple sugars and red or processed meats promote hepatic steatosis, insulin resistance and pro-inflammatory signalling, thereby increasing HCC risk. Coffee consumption has also been linked to lower risk, potentially via enhanced antioxidant enzyme activity. Dietary patterns such as the Mediterranean diet and high-quality eating indices are consistently associated with reduced HCC incidence, underscoring the importance of holistic dietary approaches for cancer prevention.

Research from Nature Portfolio

Recent cohort analyses have harnessed advanced plasma lipid profiling to delineate how circulating fatty acid species relate to HCC risk. In a study of over 250 000 participants, individuals with higher levels of n-3 and n-6 polyunsaturated fatty acids exhibited approximately half the risk of developing HCC and of chronic liver disease mortality, whereas elevated saturated fatty acid concentrations were linked to a three- to six-fold increase in risk. Complementary large-scale investigations found that those in the highest quintile of whole grain and dietary fibre intake experienced a 22–31 % lower incidence of liver cancer and markedly reduced liver-related mortality. Mechanistic studies in rodent models further implicate dietary sugar in promoting tumour formation through alterations in glucose and insulin signalling independent of obesity.

Dietary Impact on Hepatocellular Carcinoma Risk publication trend

The graph below shows the total number of articles in dietary impact on hepatocellular carcinoma risk across all publications each year (not limited to Nature Index journals).

Technical terms

Hepatocellular carcinoma (HCC): The most common primary malignancy of the liver, often arising in chronically injured tissue.

Polyunsaturated fatty acids (PUFAs): Fatty acids with multiple double bonds, associated with anti-inflammatory effects.

Saturated fatty acids (SFAs): Fatty acids without double bonds, linked to increased lipid accumulation and inflammation.

Empirical dietary inflammatory pattern (EDIP): A score reflecting the overall inflammatory potential of dietary intake.

Hyperinsulinemia: A state of chronically elevated insulin levels that can promote cellular proliferation and tumour growth.

References

1. Circulating fatty acids and risk of hepatocellular carcinoma and chronic liver disease mortality in the UK Biobank. Nature Communications (2024).
2. Higher intake of whole grains and dietary fiber are associated with lower risk of liver cancer and chronic liver disease mortality. Nature Communications (2021).
3. Dietary sugar intake increases liver tumor incidence in female mice. Scientific Reports (2016).
4. The Association between Diet and Hepatocellular Carcinoma: A Systematic Review. Nutrients (2021).
5. Association of Inflammatory and Insulinemic Potential of Diet and Lifestyle with Risk of Hepatocellular CarcinomaInflammatory/Insulinemic Potential of Diet/Lifestyle and HCC. Cancer Epidemiology Biomarkers & Prevention (2021).
6. Dietary Fats, Serum Cholesterol and Liver Cancer Risk: A Systematic Review and Meta-Analysis of Prospective Studies. Cancers (2021).