Zinc may have a protective effect against liver cancer.
Zinc is an important component of many zinc enzymes and is important for maintaining liver function. Patients with liver cancer often have low zinc levels, and a low zinc status can promote the process of liver fibrosis and further induce hepatocellular carcinogenesis. In one study, 196 patients were divided into a zinc-taking group and a control group (no zinc), and it was found that the 3-year incidence of liver cancer in the zinc-taking group could be reduced by 11.6% compared to the control group. Therefore, people with high risk factors for liver cancer or patients with liver cancer should eat more zinc-rich foods.
Zinc is most abundant in seafood such as oysters and scallops, and is also high in foods such as lean meat and egg yolks.