Eating more than 240 grams of vegetables reduces the risk of liver cancer by 65%, new research reveals

Vegetables are very important in food. If it is not cooked well, then the whole taste of the food gets spoiled. Vegetables also protect us from serious diseases. According to a study, eating adequate vegetables can reduce the risk of liver cancer by 65 percent.

The study, led by researchers from the French National Institute of Health and Medical Research, researched cirrhosis patients. Examined how vegetable and fruit intake is beneficial in cirrhosis patients.

Out of 179 of the patients that were analyzed, 20 were diagnosed with cirrhosis-stricken or liver cancer. The researchers concluded that 42.5 percent of cirrhosis-stricken individuals were receiving deficient levels of fruit and vegetable intake. The researchers concluded that cirrhosis-stricken individuals receiving higher levels of vegetable intake of more than 240 grams daily had 65 percent lower cases of liver cancer.

The team said that information regarding fruit and vegetable consumption and the risk of hepatocellular carcinoma in patients with cirrhosis has not been provided properly. Such information can prove to be extremely beneficial in the prevention of hepatocellular carcinoma. This research has been published in the JHEP journal.

Liver cancer is the sixth most common cancer worldwide, represented mainly by hepatocellular carcinoma, which is about 85-90 percent. It occurs when tumors grow on the liver. Hepatocellular carcinoma occurs most often in people who have chronic liver disease. The main causes of chronic liver disease are alcohol and viral hepatitis, while it also includes overweight and obesity, and consumption of contaminated foods.