https://www.selleckchem.com/pr....oducts/ci994-tacedin
008), and fish (AOR = 4.64 95% CI 2.18-10.23; p less then 0.001) increased the HCC risk. Moreover, a high intake of eggs (AOR = 2.07 95% CI 0.98-4.43; p = 0.058) also showed an increased risk. Roti, non-leafy vegetables, red meat, and tea were found to have no association with HCC risk. This study revealed that food habit patterns and lifestyle may have a profound effect on HCC development among Bangladeshi patients in addition to well established risk factors.[This corrects the article DOI 10.1371/journal.ppat.1007484.].The
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