Nutrition for liver cancer

A study published in the July 21, 2004 issue of The Journal of the American Medical Association strongly links vitamin K to a lowered risk of liver cancer in those most at risk for the disease. The discovery was made accidentally during research on bone loss.

Vitamin K is a fat-soluble vitamin that is produced in the intestines. It can also be found in leafy green vegetables such as broccoli and spinach, vegetable oils, cereals, and some meats and cheeses. Excess amounts of this vitamin are stored in the liver. The recommended daily allowance of vitamin K in the United States is 75-120 micrograms.

Those with viral cirrhosis, caused by diseases such as hepatitis C, are at a greatly increased risk of developing liver cancer. This is the at-risk group found to benefit from the protective effect of vitamin K. The study authors said these results need to be confirmed with a much larger group of people.

It's not clear how vitamin K could prevent liver cancer. But it seems to inhibit the growth of liver cancer cells.