MedicalResearch.com Interview with:
Dr. David Hughes
Dr. David Hughes
Honorary Lecturer, Centre for Systems Medicine
RCSI Physiology & Medical Physics Dept
Royal College of Surgeons in Ireland
MedicalResearch.com: What is the background for this study? What are the main findings?
Response: Liver cancer is the second most common cause of death from cancer worldwide, and the seventh most common cause of death from cancer in Europe (1).
“The incidence of liver cancers is increasing in developed countries, likely due to Western lifestyle and dietary habits. Liver cancers are often diagnosed at late stages and have limited treatment options,” says IARC scientist Dr Mazda Jenab, one of the study’s authors. “Further research is needed into the modifiable determinants of these cancers and effective prevention strategies.”
A growing body of evidence suggests that suboptimal intakes of the micronutrient selenium contribute to the development of several cancers (2). Selenium is a trace mineral micronutrient that is found in foods like shellfish, salmon, Brazil nuts, meat, eggs, grains, and onions. However, selenium levels in foods depend largely on the levels of selenium in the soil where the food is grown and animals graze. Soil levels tend to be low in many regions in Europe, contributing to lower body levels of selenium in those populations compared with people living in regions with higher soil selenium concentrations, such as North America. In humans, selenium is essential, particularly for the effective functioning of the immune system and in controlling oxidative processes linked to cancer development.
This new study shows that the highest levels of blood selenium or of selenoprotein P, the protein that distributes selenium from the liver around the body, are associated with a decreased risk of developing liver cancer (particularly hepatocellular carcinoma), even when all other major liver cancer risk factors are taken into account. The study also shows that selenium level is not associated with the development of gall bladder or biliary tract tumours (3).
The study was based on the European Prospective Investigation of Cancer and Nutrition (EPIC) cohort, headed by the International Agency for Research on Cancer (IARC) in Lyon, France, and composed of more than half a million participants across 10 European countries. We used a case–control design of 121 liver cancers and 140 gall bladder and biliary tract cancers matched to equal numbers of individuals free of cancer within the cohort.