85)
for EPA, 0.64 (95% CI, 0.41-0.98)
for DPA, and 0.56 (95% CI, 0.35-0.87)
for DHA. These inverse associations were similar irrespective of HCV or HBV status.
CONCLUSIONS:
Consumption of n-3 PUFA-rich fish or n-3 PUFAs, particularly EPA, DPA, and DHA, appears to protect against the development of HCC, even among subjects with HBV and/or HCV infection.