“According …, both monounsaturated and polyunsaturated fatty acids (PUFAs) including Omega-3 (the highest vs. lowest quartile, ….63, 95% CI: 0.41-0.96, P trend = 0.14) and Omega-6 PUFAs (HR = 0.54, 95% CI: 0.34-0.86, … = 0.02) were inversely associated with risk of HCC.”