Objective To assess the relation between vitamin consumption and risk of hepatocellular carcinoma.
Methods We systematically searched for literature about the relation between dietary vitamins and liver cancer at home and abroad from inception to October 2018, and used ReVman5.0 software for statistical analysis.
Results A total of 9 articles were included, with the total vitamin RR=0.82 and 95%CI: 0.69-0.98, P < 0.05. Subgroup analyses indicated that the RR was 0.85, 95%CI: 0.75-0.96, P < 0.05 in cohort study group and the RR was 0.60, 95%CI: 0.37-0.98 in case-control study; the RR was 0.77, 95%CI: 0.62-0.94, P < 0.05 for intake of vitamin E and the RR was 0.69, 95%CI: 0.54-0.89 for intake of folic acid; the difference between vitamin A and vitamin C was not statistically significant in the subgroup analysis (RR=0.89, 95%CI: 0.55-1.44 vs. RR=0.99, 95%CI: 0.83-1.19). According to the analysis of the solubility of vitamins, the intake of fat-soluble vitamins could reduce the risk of liver cancer (RR=0.79, 95%CI: 0.66-0.94); the difference of water-soluble vitamins was not statistically significant (RR=0.84, 95%CI: 0.59-1.19).
Conclusion Vitamin (A, C, D, E, folic acid) intake may reduce the risk of liver cancer, especially, vitamin E and folic acid.
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