Eating flavonoid-containing vegetables may help reduce risk of liver cancer, according to a new study published in the March 19, 2008 issue of Cancer Causes Control.

The study found flavone intake mostly from spinach and peppers was inversely associated with viral or non-viral hepatocellular carcinoma.

Lagiou P from the University of Athens and colleagues meant to examine the role of six flavonoid classes in the etiology of hepatocellular carcinoma (HCC) and cholangiocarcinoma (CAC).

HCC is a primary malignancy of the liver while CAC is a cancer of the bile ducts, which drain bile from the liver into the small intestine, according to wikipedia.

For the study, the researchers examined data and tested blood samples collected between 1995 and 1998 from 250 cases of viral HCC with hepatitis B or C and 83 non-viral HCC and six CAC and 360 controls who did not have HCC or HCC.

Those who had high intake of flavones were at lower risk of viral and non-viral HCC, the study found.

Posted: 03|27|08 at 9:37 am. Filed under: News.