Yanan Ma1,2, Wanshui Yang3, Tracey G Simon4,5,6, Stephanie A Smith-Warner7,8, Teresa T Fung7, Jing Sui2,9, Dawn Chong10, Trang VoPham2,7,8, Jeffrey A Meyerhardt11, Deliang Wen1, Edward L Giovannucci2,7,8, Andrew T Chan2,5,6, Xuehong Zhang2. 1. School of Public Health, China Medical University, Shenyang, China. 2. Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA. 3. Department of Nutrition, School of Public Health, Anhui Medical University, Hefei, China. 4. Liver Center, Division of Gastroenterology, Department of Medicine, Massachusetts General Hospital, Boston, MA. 5. Division of Gastroenterology, Department of Medicine, Massachusetts General Hospital, Boston, MA. 6. Clinical and Translational Epidemiology Unit (CTEU), Massachusetts General Hospital, Boston, MA. 7. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA. 8. Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA. 9. Key Laboratory of Environmental Medicine Engineering, Ministry of Education, School of public Health, Southeast University, Nanjing, China. 10. National Cancer Centre Singapore, Singapore. 11. Department of Medical Oncology, Dana-Farber Cancer Institute and Harvard Medical School, Boston, MA.
Abstract
Although adherence to healthy dietary guidelines has been associated with a reduced risk of several health outcomes, including cardiovascular diseases, type 2 diabetes, and some cancers, little is known about the role of dietary patterns in the development of hepatocellular carcinoma (HCC). We prospectively assessed the associations of three key commonly used a priori dietary patterns-the Alternative Healthy Eating Index-2010 (AHEI-2010), Alternate Mediterranean Diet (AMED), and Dietary Approaches to Stop Hypertension (DASH)-with risk of incident HCC in the Health Professionals Follow-Up Study (HPFS) and the Nurses' Health Study (NHS), two large prospective cohort studies. Diet was assessed almost every 4 years using validated food frequency questionnaires (FFQs). Multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) were calculated using Cox proportional hazards regression. During up to 32 years of follow-up, 160 incident HCC cases were identified. After adjustment for most HCC risk factors, participants in the highest tertile of Alternative Healthy Eating Index-2010 (AHEI-2010) had a multivariable HR of 0.61 (95% CI, 0.39-0.95; Ptrend = 0.03), compared with those in the lowest tertile. There was a suggestive, but nonsignificant, inverse association for Alternate Mediterranean Diet (AMED; HR = 0.75; 95% CI, 0.49-1.15; Ptrend = 0.18) and a null association for Dietary Approaches to Stop Hypertension (DASH; HR = 0.90; 95% CI, 0.59-1.36; Ptrend = 0.61) in relation to the risk of HCC development. Conclusion: Our findings suggest that better adherence to the AHEI-2010 may decrease the risk of developing HCC among U.S. adults. Future studies are needed to replicate our results, examine these associations in other populations, and elucidate the underlying mechanisms.
Although adherence to healthy dietary guidelines has been associated with a reduced risk of several health outcomes, including cardiovascular diseases, type 2 diabetes, and some cancers, little is known about the role of dietary patterns in the development of hepatocellular carcinoma (HCC). We prospectively assessed the associations of three key commonly used a priori dietary patterns-the Alternative Healthy Eating Index-2010 (AHEI-2010), Alternate Mediterranean Diet (AMED), and Dietary Approaches to Stop Hypertension (DASH)-with risk of incident HCC in the Health Professionals Follow-Up Study (HPFS) and the Nurses' Health Study (NHS), two large prospective cohort studies. Diet was assessed almost every 4 years using validated food frequency questionnaires (FFQs). Multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) were calculated using Cox proportional hazards regression. During up to 32 years of follow-up, 160 incident HCC cases were identified. After adjustment for most HCC risk factors, participants in the highest tertile of Alternative Healthy Eating Index-2010 (AHEI-2010) had a multivariable HR of 0.61 (95% CI, 0.39-0.95; Ptrend = 0.03), compared with those in the lowest tertile. There was a suggestive, but nonsignificant, inverse association for Alternate Mediterranean Diet (AMED; HR = 0.75; 95% CI, 0.49-1.15; Ptrend = 0.18) and a null association for Dietary Approaches to Stop Hypertension (DASH; HR = 0.90; 95% CI, 0.59-1.36; Ptrend = 0.61) in relation to the risk of HCC development. Conclusion: Our findings suggest that better adherence to the AHEI-2010 may decrease the risk of developing HCC among U.S. adults. Future studies are needed to replicate our results, examine these associations in other populations, and elucidate the underlying mechanisms.
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