Premium
Dietary habits and risk of hepatocellular carcinoma among hepatitis B surface antigen carriers: A prospective cohort study in China
Author(s) -
Yu Cheng Xiao,
Chen Yong Sheng,
Ge Zi Jun,
Zhang Yong Hui,
Xu Xin,
Tian Ting,
Wen Yang,
Zhu Jian,
Song Ci,
Chen Jian Guo,
Hu Zhi Bin
Publication year - 2020
Publication title -
journal of digestive diseases
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.684
H-Index - 51
eISSN - 1751-2980
pISSN - 1751-2972
DOI - 10.1111/1751-2980.12878
Subject(s) - medicine , hbsag , hepatocellular carcinoma , prospective cohort study , hepatitis b virus , proportional hazards model , hepatitis b , incidence (geometry) , cohort study , cohort , hazard ratio , relative risk , lower risk , environmental health , confidence interval , immunology , virus , physics , optics
Objective In this prospective cohort study, we aimed to evaluate the association between dietary habits and the risk of developing hepatocellular carcinoma (HCC) in hepatitis B surface antigen (HBsAg)‐positive carriers in Qidong, an hepatitis B virus (HBV)‐epidemic area in China. Methods A total of 3199 HBsAg carriers aged 30‐70 years in a prospective cohort in Qidong, China from 2007 to 2011 were included in the study. At baseline, all participants self‐reported their dietary habits in a questionnaire interview. A follow‐up check‐up was performed every 6 months to identify HCC cases until November 2017. Cox’s regression analysis and an interaction analysis were performed to estimate the relative risks of HCC in terms of baseline diet. Results Among 3199 HBsAg‐positive participants, 270 developed HCC (143.86/100 000 person‐years [PYs]). Compared with participants who rarely consume garlic, the risk of HCC in those who consumed it ≥ once per week decreased along with the increase in frequency (HR = 1.00, 0.90 and 0.62 in those who consumed it rarely vs those who consumed it 1‐6 times per week and ≥ 7 times per week, respectively). This study found a synergistic effect between garlic and tea consumption on the risk of HCC ( P = 0.039 for a multiplicative interaction). Conclusions HBsAg carriers should improve their diet. Regular consumption of garlic and tea drinking may reduce the HCC incidence in HBsAg carriers.