Does eating fish reduce the risk of liver cancer? Precautions for preventing liver cancer

Japanese researchers successfully create human liver using stem cells

Japanese researchers have successfully used stem cells to create a human liver, a medical breakthrough that further makes artificial organ production possible and brings hope to patients in need of organ transplants.

According to reports, a research team from Yokohama City University implanted induced pluripotent stem cells (ipS) into a mouse and cultivated a small but functioning human liver. They cultivated human induced pluripotent stem cells (ipS) into cell precursors and then implanted them into the mouse's head to take advantage of the stronger blood flow in the head to help the cells grow. The implanted stem cells grew into a human liver about 5 mm long that was able to produce proteins and decompose toxins.

In the past, researchers often extracted stem cells from embryos, which were then discarded, a practice some consider morally unacceptable, but induced pluripotent stem cells can be extracted from adults and have the potential to generate any body tissue.

The report said that this research can be regarded as a transition between medical research and clinical application, but there are still many challenges before it can be put into application. This medical breakthrough is especially good news for doctors and patients facing a shortage of donated organs. It is reported that in 2006, two medical research teams in Japan and the United States discovered induced pluripotent stem cells.

Japanese study: Eating fish can reduce the risk of liver cancer

A survey result released by the National Cancer Research Center of Japan on June 7 stated that people who often eat blue-backed fish such as mackerel, saury, sardines and eels have about 40% lower risk of liver cancer than those who do not eat these fish much.

Fish with blue backs, such as mackerel, are collectively called "black fish" in Japan. These fish have very high levels of unsaturated fatty acids. Researchers conducted a long-term follow-up survey of about 90,000 residents aged 45 to 74 in nine prefectures in Japan from 1995 to 2008. The researchers recorded the amount of eight types of fish, including sardines and eels, that these people consumed. The eight types of fish selected were all species with high levels of unsaturated fatty acids.

The results showed that a group of people who consumed a total of about 70.6 grams of the above fish per day had a 36% lower risk of liver cancer than a group of people who only consumed about 9.6 grams per day.