Study finds eating vegetables lowers risk of liver cancer. However, Indian doctors felt more studies are needed to arrive at a concrete conclusion.
Published Feb 20, 2025 | 6:00 AM ⚊ Updated Feb 20, 2025 | 6:00 AM
Vegetables. (iStock)
Synopsis: Consuming vegetables, at least 240 grams a day, may keep liver cancer at bay, French researchers suggested while underscoring the need for more research. Indian doctors, who responded to the study, agreed, saying vegetables have more fibre content, and anti-inflammatory and antioxidant benefits, which could reduce the development of hepatocellular carcinoma.
Eating more vegetables may reduce the risk of liver cancer, a French study has suggested.
Researchers of Universite Paris-Saclay, Inserm, and Universite Paris Cite found that liver cirrhosis patients who consumed at least 240 grams of vegetables daily showed a 65 percent reduction in developing hepatocellular carcinoma (HCC), the most common type of liver cancer.
The research, which studied 179 patients for over seven years, highlighted the potential role of diet in preventing liver cancer among high-risk individuals.
“Vegetables, rather than fruits, appear to offer stronger protection against liver cancer. This aligns with the existing research on the vegetables’ anti-inflammatory and antioxidant benefits,” Dr Florian Manneville, the study’s lead researcher, said.
The study, published as part of the Alimentation and Cirrhosis (ALCIR) project, examined the relationship between fruit and vegetable consumption and the development of HCC in patients with cirrhosis caused by alcohol or viral infections (such as hepatitis B and C).
The research was conducted in collaboration with 35 liver disease clinical centers across France.
Patients studied had histologically proven liver cirrhosis. Data was collected through personal interviews with a trained dietician using a validated food frequency questionnaire, and they were followed up for over 7.3 years. The patients underwent Doppler ultrasound tests for liver health every six months.
Researchers assessed the patients’ daily fruit and vegetable intake. The patients were categorised into two groups:
The study found that eating more vegetables helped in lowering liver cancer risk in people with cirrhosis. While the study did not mention the specific vegetables, it said the intake of vegetables/fruits was 240 grams per day.
Doctors told South First that vegetables contain certain compounds that help neutralise harmful free radicals, reducing cell damage that can lead to cancer.
High-fiber foods like vegetables can improve blood sugar regulation and lower inflammation and liver stress. Meanwhile, fiber from vegetables feeds good gut bacteria which may influence the immune function and reduce cancer risk.
“Wholesome foods can help prevent buildup in of fats in the liver, reducing the progression to fatty liver disease and cirrhosis,” the study said.
The researchers noted that micronutrients found in vegetables could have anti-inflammatory effects associated with a reduction of HCC risk.
Nutritionist Priya Nagwani, speaking about the vegetables that could be beneficial for the liver said, “There’s no one vegetable that helps the liver, however, there are a few specific ones that help the liver plus other organs.”
Vegetables beneficial for the liver.
Apart from the above-mentioned vegetables, Turmeric, though not a vegetable, is also considered highly beneficial: Contains curcumin, a powerful anti-inflammatory and antioxidant compound. Helps reduce fat accumulation and inflammation in the liver.
Meanwhile, the study found no clear link between fruit consumption and reduced risk of liver cancer. While fruits are high in vitamins and fiber, they contain natural sugars, which may impact liver function differently compared to vegetables.
However, researchers noted that more studies with a larger population are needed to fully understand the role of vegetables and fruits in liver cancer prevention.
“Liver cirrhosis is a chronic condition characterised by persistent inflammation and scar tissue buildup, leading to significant impairment in liver function,” Dr Sunil Shenvi, Senior Consultant in Gastroenterology, HPB and Liver Transplant Surgery at Trustwell Hospitals in Bengaluru, told South First.
“One of the key factors driving liver damage in cirrhosis patients is oxidative stress – an imbalance between harmful reactive oxygen species (ROS) and the body’s antioxidant defenses. Excessive ROS production not only accelerates cell damage but also contributes to DNA mutations and lipid peroxidation, increasing the risk of complications such as hepatocellular carcinoma, the most common type of cancer,” he said.
Dr Shenvi emphasised the potential role of diet – specifically fruit and vegetable consumption – in mitigating the risk of HCC among patients with cirrhosis. He added that while cirrhosis is a major risk factor for liver cancer, dietary habits may influence disease progression.
Senior Consultant, HPB and Liver Transplantation at Aster Integrated Liver Care in Bengaluru, Dr Sonal Asthana, said the study confirmed what they already know about diet. Processed foods, especially those rich in carbohydrates and having a high glycemic index, are injurious to the liver as they tend to increase the metabolic burden on the liver and can cause inflammation that could lead to malignancy.
However, he said that it is very difficult to draw direct inferences from vegetable and fruit intake and the incidence of hepatocellular carcinoma. Such studies are difficult to plan; most people can’t precisely recall the foods they have eaten.
Moreover, it takes years — if not decades — for tumors in the liver to manifest. However, this study is important since it suggests consuming wholesome foods high in fiber and less processed food.
Cruciferous vegetables like broccoli are good for liver health, he said.
Indian doctors, while agreeing with the study’s findings, called for more research to fully understand the underlying biological pathways.
(Edited by Majnu Babu).
