“…Sharp et al reported a reduced risk of HCC in Japanese atomic bomb survivors with frequent soya food consumption (Sharp et al, 2005). The relation between some nutrients intake and HCC risk were investigated, among which favorable effect were reported including flavonoid (Lagiou et al, 2008), β-carotene (Polesel et al, 2007), retinoids (Yuan et al, 2006), selenium (Yu et al, 1991), etc.…”