Dietary selenium decreases the risk of liver cancer. #lodicelascienza

Research has shown that having low selenium levels in the blood exposes more to the danger of developing hepatocellular carcinomas

Cancer: alarm bells not to be underestimated

The risk of developing liver cancer is much higher if the selenium levels in the blood are low (alcohol also has devastating effects). This is what has been proven by a study conducted by the University Hospital of Charité in Berlin, in collaboration with experts from the International Agency for Research on Cancer (IARC) and the World Health Organization (WHO).

The research monitored 500,000 people for 10 years. Some had developed hepatocellular carcinoma, the most common form of liver cancer. Experts compared blood tests and found that selenium deficiency is a very obvious risk factor for this type of cancer (cancer cases are also increasing in children).

Lutz Schomberg, professor at the Institute of Experimental Endocrinology explained:

According to our data, the third of the population with the lowest selenium levels in the blood has a risk of developing hepatocellular carcinoma which is 5 to 10 times higher. Our study confirms the importance of a balanced diet of which selenium is an integral part.

Good food sources of selenium are: mushrooms, egg yolk, fish, poultry, liver and muscle. Among the vegetables: garlic, onions, broccoli, asparagus, tomatoes. However, it must be taken into account that the quantity of selenium in the food depends on the quantity of volcanic ash present in the soil in which the plants are grown. Fields irrigated with seawater have been found to be rich in them.

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