PURPOSE: To investigate the association between fish consumption and n-3 polyunsaturated fatty acids (n-3 PUFA) and the risk of hepatocellular carcinoma (HCC). METHODS: We identified eligible studies in MEDLINE and EMBASE up to July 2014 and the reference lists of original studies and review articles on this topic. Summary relative risks (SRR) with their 95 % confidence intervals (CI) were calculated with a random effects model. RESULTS: Eleven studies (three cohort studies, seven retrospective case-control studies, and one nested case-control study) met eligibility criteria. Ten articles investigated fish consumption, two articles investigated n-3 PUFA, and two articles investigated alpha-linolenic acid (ALA). The current data suggest that fish consumption was associated with 35 % reduction in HCC risk (highest vs. lowest category SRRs = 0.65, 95 % CI 0.51-0.79; test for heterogeneity p = 0.057, I (2) = 44.1 %). n-3 PUFA was associated with 51 % reduction in HCC risk (highest vs. lowest category SRRs = 0.49, 95 % CI 0.19-0.79). However, no significant inverse association was found in ALA (SRRs = 0.70, 95 % CI 0.30-1.10). CONCLUSION: Our meta-analysis of observational studies provides evidence that fish consumption and n-3 PUFA has inverse association with the risk of HCC.
PURPOSE: To investigate the association between fish consumption and n-3 polyunsaturated fatty acids (n-3 PUFA) and the risk of hepatocellular carcinoma (HCC). METHODS: We identified eligible studies in MEDLINE and EMBASE up to July 2014 and the reference lists of original studies and review articles on this topic. Summary relative risks (SRR) with their 95 % confidence intervals (CI) were calculated with a random effects model. RESULTS: Eleven studies (three cohort studies, seven retrospective case-control studies, and one nested case-control study) met eligibility criteria. Ten articles investigated fish consumption, two articles investigated n-3 PUFA, and two articles investigated alpha-linolenic acid (ALA). The current data suggest that fish consumption was associated with 35 % reduction in HCC risk (highest vs. lowest category SRRs = 0.65, 95 % CI 0.51-0.79; test for heterogeneity p = 0.057, I (2) = 44.1 %). n-3 PUFA was associated with 51 % reduction in HCC risk (highest vs. lowest category SRRs = 0.49, 95 % CI 0.19-0.79). However, no significant inverse association was found in ALA (SRRs = 0.70, 95 % CI 0.30-1.10). CONCLUSION: Our meta-analysis of observational studies provides evidence that fish consumption and n-3 PUFA has inverse association with the risk of HCC.
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Authors: Jingjing Jiao; Gang Liu; Hyun Joon Shin; Frank B Hu; Eric B Rimm; Kathryn M Rexrode; JoAnn E Manson; Geng Zong; Qi Sun Journal: BMJ Date: 2019-07-02
Authors: Jingjing Jiao; Suet-Ying Kwan; Caroline M Sabotta; Honami Tanaka; Lucas Veillon; Marc O Warmoes; Philip L Lorenzi; Ying Wang; Peng Wei; Ernest T Hawk; Jose Luis Almeda; Joseph B McCormick; Susan P Fisher-Hoch; Laura Beretta Journal: Cancer Epidemiol Biomarkers Prev Date: 2021-06-21 Impact factor: 4.254
Authors: Keum Hwa Lee; Hyo Jin Seong; Gaeun Kim; Gwang Hun Jeong; Jong Yeob Kim; Hyunbong Park; Eunyoung Jung; Andreas Kronbichler; Michael Eisenhut; Brendon Stubbs; Marco Solmi; Ai Koyanagi; Sung Hwi Hong; Elena Dragioti; Leandro Fórnias Machado de Rezende; Louis Jacob; NaNa Keum; Hans J van der Vliet; Eunyoung Cho; Nicola Veronese; Giuseppe Grosso; Shuji Ogino; Mingyang Song; Joaquim Radua; Sun Jae Jung; Trevor Thompson; Sarah E Jackson; Lee Smith; Lin Yang; Hans Oh; Eun Kyoung Choi; Jae Il Shin; Edward L Giovannucci; Gabriele Gamerith Journal: Adv Nutr Date: 2020-09-01 Impact factor: 8.701