Journal: The American Journal of Clinical Nutrition
Publication Date: 02/2019
Summary: Our data indicate that caloric restriction leads to a marked improvement in glucose metabolism and body-fat composition, including liver-fat content. The marked reduction in liver fat might be mediated via changes in ferritin levels. In the context of caloric restriction, there seems to be no additional beneficial impact of reduced red meat intake and increased fiber intake on the improvement in cardiometabolic risk parameters.
Journal: Alimentary Physiology and Therapeutics
Publication Date: 03/2014
Summary: The present meta‐analysis indicates that a high level of white meat or fish consumption can reduce the risk of HCC significantly, while intake of red meat, processed meat or total meat is not associated with HCC risk.
Journal: Asian Pacific Journal of Cancer Prevention
Publication Date: 02/2013
Summary: The effectof an insulin level in increasing HCC risk appeared consistent, influencing incidence, risk of recurrence, overallsurvival, and treatment-related complications in HCC patients.
Journal: The Journal of Nutrition
Publication Date: 10/2011
Summary: The study investigated the effects on fatty liver development of feeding rats a control diet, a high-fat diet or a high-fat diet supplemented with creatine. Liver fat increased in the rats fed a high-fat diet over 3 weeks. This effect was prevented by supplementing the high-fat diet with creatine.
Journal: Diabetes Care
Publication Date: 05/2001
Summary: Observational study of nondiabetic French men. Peripheral hyperinsulinemia, indicative of very high portal insulin concentrations, predicted fatal liver cancer in these nondiabetic men, but was inversely associated with fatal lip, oral cavity, and pharynx cancer; stomach cancer; and larynx cancer