Eating chicken, fish can reduce liver cancer risk

A new study has revealed that eating chicken and fish can significantly reduce liver cancer risk in people.

The latest research reveals that consuming more white meat can lower the risk of developing liver cancer by 22 percent to 31 percent. The findings were based on a collection of studies published between 1956 and 2013.

However, researchers found no evidence that eating red meat, processed meat or total meat increased the risk of developing liver cancer.

The findings suggested that dietary intervention might be a promising approach for prevention of Hepatocellular carcinoma, which still need to be confirmed by further well-designed prospective studies and experimental research.

The study is published in the journal Alimentary Pharmacology and Therapeutics.