Epidemiology, clinical features, and impact of food habits on the risk of hepatocellular carcinoma: A case-control study in Bangladesh

Hepatocellular carcinoma (HCC) is the sixth most common cancer and the third most common cause of cancer mortality worldwide. Infection with hepatitis B virus (HBV) and/or hepatitis C virus (HCV) is the most predominant cause of HCC. Concerns arise for the presence of additional risk factors, as the...

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Published in:PloS one 2020-04, Vol.15 (4), p.e0232121-e0232121
Main Authors: Shawon, M Al-Amin, Yousuf, M Abul Khair, Raheem, Enayetur, Ahmed, Sium, Dipti, Tyeaba Tasnim, Hoque, Mohammad Razuanul, Taniguchi, Hiroaki, Karim, M Rezaul
Format: Article
Language:English
Subjects:
Alcohol use
Biology and Life Sciences
Biotechnology
Body mass index
Cancer
Carcinoma
Cellular biology
Clinical medicine
Development and progression
Diabetes
Diet
Disease
Eggs
Epidemiology
Etiology
Etiology (Medicine)
Food
Food habits
Food preferences
Fruits
Fruits (Food)
Genetic engineering
Habits
Health aspects
Hepatitis
Hepatitis B
Hepatitis B virus
Hepatitis C
Hepatitis C virus
Hepatocellular carcinoma
Infection
Infections
Laboratories
Liver cancer
Liver diseases
Meat
Medical research
Medicine and Health Sciences
Mortality
Patients
People and Places
Population
Risk analysis
Risk factors
Social Sciences
Studies
Tea
Tomography
Ultrasonic imaging
Vegetables
Viruses
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creator Shawon, M Al-Amin
Yousuf, M Abul Khair
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Ahmed, Sium
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Hoque, Mohammad Razuanul
Taniguchi, Hiroaki
Karim, M Rezaul
description Hepatocellular carcinoma (HCC) is the sixth most common cancer and the third most common cause of cancer mortality worldwide. Infection with hepatitis B virus (HBV) and/or hepatitis C virus (HCV) is the most predominant cause of HCC. Concerns arise for the presence of additional risk factors, as there is still a large proportion of patients without HBV or HCV infection. Previous studies have reported that higher intake of fruits and vegetables and reduced consumption of red/processed meat might play a protective role in HCC etiology, though the nationwide proof is limited. Hence, we studied multiple risk factors including food habit, lifestyle, and clinical implications of HCC patients in Bangladeshi. Demographic, clinical, and biochemical data, as well as data on food habits, were collected in this study. Our results indicated that a high intake of rice (AOR 4.28, 95% CI 1.48 to 14.07, p = 0.011), low intake of fruits (AOR = 4.41 95% CI 1.48-15.46; p = 0.012), leafy vegetables (AOR = 2.80, 95% CI 1.32-6.08; p = 0.008), and fish (AOR = 4.64 95% CI 2.18-10.23; p
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Infection with hepatitis B virus (HBV) and/or hepatitis C virus (HCV) is the most predominant cause of HCC. Concerns arise for the presence of additional risk factors, as there is still a large proportion of patients without HBV or HCV infection. Previous studies have reported that higher intake of fruits and vegetables and reduced consumption of red/processed meat might play a protective role in HCC etiology, though the nationwide proof is limited. Hence, we studied multiple risk factors including food habit, lifestyle, and clinical implications of HCC patients in Bangladeshi. Demographic, clinical, and biochemical data, as well as data on food habits, were collected in this study. Our results indicated that a high intake of rice (AOR 4.28, 95% CI 1.48 to 14.07, p = 0.011), low intake of fruits (AOR = 4.41 95% CI 1.48-15.46; p = 0.012), leafy vegetables (AOR = 2.80, 95% CI 1.32-6.08; p = 0.008), and fish (AOR = 4.64 95% CI 2.18-10.23; p&lt;0.001) increased the HCC risk. 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Moreover, a high intake of eggs (AOR = 2.07 95% CI 0.98-4.43; p = 0.058) also showed an increased risk. Roti, non-leafy vegetables, red meat, and tea were found to have no association with HCC risk. This study revealed that food habit patterns and lifestyle may have a profound effect on HCC development among Bangladeshi patients in addition to well established risk factors.</abstract><cop>United States</cop><pub>Public Library of Science</pub><pmid>32339207</pmid><doi>10.1371/journal.pone.0232121</doi><tpages>e0232121</tpages><orcidid>https://orcid.org/0000-0001-5440-0315</orcidid><orcidid>https://orcid.org/0000-0001-8880-3649</orcidid><oa>free_for_read</oa></addata></record>
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identifier ISSN: 1932-6203
ispartof PloS one, 2020-04, Vol.15 (4), p.e0232121-e0232121
issn 1932-6203
1932-6203
language eng
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source Publicly Available Content Database (Proquest) (PQ_SDU_P3); PubMed Central Free
subjects Alcohol use
Biology and Life Sciences
Biotechnology
Body mass index
Cancer
Carcinoma
Cellular biology
Clinical medicine
Development and progression
Diabetes
Diet
Disease
Eggs
Epidemiology
Etiology
Etiology (Medicine)
Food
Food habits
Food preferences
Fruits
Fruits (Food)
Genetic engineering
Habits
Health aspects
Hepatitis
Hepatitis B
Hepatitis B virus
Hepatitis C
Hepatitis C virus
Hepatocellular carcinoma
Infection
Infections
Laboratories
Liver cancer
Liver diseases
Meat
Medical research
Medicine and Health Sciences
Mortality
Patients
People and Places
Population
Risk analysis
Risk factors
Social Sciences
Studies
Tea
Tomography
Ultrasonic imaging
Vegetables
Viruses
title Epidemiology, clinical features, and impact of food habits on the risk of hepatocellular carcinoma: A case-control study in Bangladesh
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