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The risk of developing liver cancer may be significantly higher for people who have low levels of the nutrient selenium in their blood, suggests a new study published in the American Journal of Clinical Nutrition.
“Up to 10 times greater liver cancer risk with low selenium levels”
Selenium is a trace mineral present in soil, animal products, and plant-based foods, including seafood, Brazil nuts, organ meats, milk, and eggs.
The selenium content of food varies greatly, as it depends on how much of the element is in the plants animals consume, as well as how much is in the soil in which plants grow.
According to the National Institutes of Health (NIH), selenium is essential for human health, with beneficial roles for reproduction, the immune system, and DNA synthesis.
Studies have also shown that selenium has antioxidant properties, meaning it can protect against oxidative stress – the process by which uncharged molecules called free radicals damage cells.
Since oxidative stress has been associated with cancer development, some studies have suggested that selenium deficiency – resulting in reduced protection against free radical-related cell damage – might be a risk factor for the disease.
Read more….http://www.medicalnewstoday.com/articles/312692.php