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Dietary n-3 polyunsaturated fatty acids (PUFAs) have been demonstrated to protect against several cancers. However, their protective benefit against hepatocellular carcinoma (HCC) has been inconsistent in the mostly retrospective studies conducted.
To investigate the association between fish and n-3 PUFA consumption and HCC, researchers analyzed data from a large-scale, population-based, prospective cohort study involving 90,296 people in Japan (aged 45–74). A validated food intake questionnaire — including items on fish rich in n-3 PUFAs (salmon or trout, sea bream, horse mackerel or sardine, mackerel pike or mackerel, and eel) — was completed at baseline by 84% of the cohort. Only 0.4% of subjects were lost to follow-up. During an average …