Hepatocellular carcinoma (HCC) is diagnosed annually in nearly a million people worldwide, with approximately half of them being diagnosed at an advanced stage of the disease. Non-infectious risk factors for the development of HCC include an unbalanced lifestyle, including poor dietary choices characterized by a low intake of antioxidants, such as vitamins E and C, selenium, and polyphenols, as well as an excessive consumption of energy and harmful substances. Repeated bad dietary choices that contribute to an unbalanced lifestyle lead to the accumulation of fatty substances in the liver and to it entering an inflammatory state, which, without intervention, results in cirrhosis, the main cause of HCC. This review of the English language literature aims to present the food components that, when included in the daily diet, reduce the risk of developing HCC, as well as identifying foods that may have a carcinogenic effect on liver cells.
肝细胞癌（HCC）在全球范围内每年有近百万人被诊断，其中约半数患者在疾病晚期才确诊。导致HCC的非感染性风险因素包括不均衡的生活方式，具体表现为饮食选择不当：抗氧化剂（如维生素E和C、硒及多酚类物质）摄入不足，同时能量及有害物质摄入过量。长期不良饮食习惯加剧生活方式失衡，导致脂肪物质在肝脏堆积并引发炎症状态，若不进行干预将发展为肝硬化——这是肝细胞癌的主要诱因。本文通过梳理英文文献，旨在阐明日常饮食中能够降低HCC发病风险的食物成分，同时识别可能对肝细胞具有致癌作用的食物。
肿瘤(癌症)患者之家