Type 2 diabetes prevention diet and hepatocellular carcinoma risk in US men and women

Xiao Luo, Jing Sui, Wanshui Yang, Qi Sun, Yanan Ma, Tracey G. Simon, Geyu Liang, Jeffrey A. Meyerhardt, Andrew T. Chan, Edward L. Giovannucci, Xuehong Zhang

Research output: Contribution to journalArticlepeer-review

14 Scopus citations


OBJECTIVES:Adherence to a healthy diet has been associated with a reduced risk of type 2 diabetes (T2D). Hepatocellular carcinoma (HCC) may have overlapping mechanisms with T2D, such as inflammation and insulin resistance. Thus, we examined the association between a previously developed T2D prevention dietary pattern and HCC risk.METHODS:We followed 87,943 women in the Nurses' Health Study and 49,665 men in the Health Professionals Follow-up Study for up to 32 years. The dietary diabetes risk reduction score, which includes dietary glycemic index, cereal fiber, ratio of polyunsaturated to saturated fats, trans fat, sugar-sweetened beverages, nuts, coffee, and red and processed meats, was obtained using validated food frequency questionnaires and updated every 4 years. The Cox proportional hazards regression model was used to calculate multivariable hazard ratios and confidence intervals (95% CIs).RESULTS:During over 1.9 million person-years, a total of 160 incident HCC cases were identified. The dietary diabetes risk reduction score was associated with a lower risk of HCC (top vs bottom quartile; hazard ratio: 0.57, 95% CI: 0.34-0.95; Ptrend = 0.03). All the individual food and beverage items were associated with the risk of HCC in the expected direction, although the association was weaker than the overall dietary pattern.DISCUSSION:Greater adherence to the T2D prevention diet was associated with a lower risk of developing HCC among US men and women. Further studies are needed to confirm and extend our findings.

Original languageEnglish
Pages (from-to)1870-1877
Number of pages8
JournalAmerican Journal of Gastroenterology
Issue number12
StatePublished - 1 Dec 2019
Externally publishedYes


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