Liver cancer is a prevalent cancer in Vietnam, with men being more affected than women. Factors such as cirrhosis, chronic viral hepatitis, obesity, and diet all play a role in its development. To reduce the risk of liver cancer, it is recommended to prioritize boiling or steaming meat instead of grilling or frying it. Combining meat with lots of green vegetables and tubers while limiting processed meat can also help in reducing the risk of liver cancer.
It is advised to prefer white meats like fish and poultry, which are rich in unsaturated fatty acids and have lower cholesterol and saturated fat content compared to red meat. Processed meat should be limited as it often contains chemicals that can be harmful to health. Consuming excessive red meat cooked at high temperatures can put pressure on the liver and increase the likelihood of diseases like liver cancer.
To further reduce the risk of liver cancer, it is important to control the amount of meat consumed weekly, with red meat intake not exceeding a certain limit. Adding antioxidant-rich vegetables to meat dishes, using little or no sugar, and ensuring a balanced nutritional intake are crucial in reducing the risk of liver cancer. Additionally, adopting a healthy lifestyle with regular exercise, adequate rest, and limiting alcohol and tobacco consumption can help improve overall health and reduce the risk of disease and cancer.
