Liver cancer risk is often linked to lifestyle choices, and experts point to alcohol and fatty foods as significant contributors. In a report from HABER.ru, prominent oncologist Evgeniy Cheremushkin discussed how daily habits can influence liver health and cancer risk. Cheremushkin holds a Candidate of Medical Sciences degree and serves as a senior researcher at the Institute of Clinical Oncology of the Russian Academy of Medical Sciences. His commentary emphasizes the connection between long term alcohol use, dietary fat intake, and the health of liver tissue.
According to the physician, prolonged or heavy consumption of ethyl alcohol can damage hepatocytes, the cells that make up a large portion of the liver’s mass. The consequence of this damage is a reduced ability of the liver to regenerate and function, which in turn raises the likelihood of malignant changes in liver tissue. Alongside alcohol, the intake of fatty foods such as pork and duck can intensify stress on the liver and contribute to conditions that may progress toward cancer if not managed. The concern is not just about immediate effects but about a cumulative impact over years of dietary patterns and alcohol use.
Cheremushkin also highlighted that certain chemical additives found in everyday food products may pose additional risks to liver health. These additives are used to preserve, flavor, or color foods, and their long term effects on liver cells are a topic of ongoing research among medical professionals. While additives vary, the overarching message remains clear: a diet rich in fresh, minimally processed foods tends to support liver health more effectively than one heavy with processed items and synthetic compounds.
Additional perspectives from the medical community note the value of antioxidants in defending against cellular changes that can lead to cancer. Maxim Astrakhantsev, previously an oncologist-chemotherapist and deputy chief physician of the medical department of Euroonko, pointed to natural sources of antioxidants such as raspberries, pomegranates, grapes, tomatoes, eggplants, and avocados. These foods are praised for their potential to neutralize free radicals and support the body’s natural defenses against the development of abnormal cells. The discussion underscores a broader approach to cancer prevention that includes a balanced diet rich in plant-based compounds alongside mindful alcohol consumption and lifestyle choices.
Health professionals are often asked about how lifestyle factors influence the risk of liver-related cancers. Beyond avoiding excessive alcohol, experts recommend maintaining a healthy weight, staying physically active, and prioritizing nutrient-dense foods. Regular medical checkups, especially for individuals with risk factors such as a family history of liver disease or a history of heavy drinking, can help detect early signs before changes become more serious. While genetics play a role in cancer risk, environmental and behavioral factors are powerful determinants that people can influence through everyday choices.
Readers should consider practical steps to reduce risk. Limiting alcohol intake, choosing lean proteins, and incorporating a wide range of vegetables and fruits can support liver function. It is also prudent to read ingredient lists and favor products with fewer additives, opting for fresh, whole foods when possible. By combining a cautious approach to alcohol with a nutrient-rich diet, individuals can contribute to long term liver health and potentially lower the chance of liver cancer developing down the line.