Science Based Nutrition » Pancreatic Cancer

Soft drink consumption may markedly increase risk of pancreatic cancer

ScienceDaily: Nutrition News — Tue, 09 Feb 2010 10:00:00 +0000

Consuming two or more soft drinks per week increased the risk of developing pancreatic cancer by nearly twofold compared to individuals who did not consume soft drinks, according to a new study.

Link Between Pancreatic Cancer And Dietary Fat

Nutrition / Diet News From Medical News Today — Mon, 29 Jun 2009 07:00:00 +0000

High intake of dietary fats from red meat and dairy products was associated with an increased risk of pancreatic cancer, according to a new study published online June 26 in the Journal of the National Cancer Institute. This study was undertaken because research relating fat intake to pancreatic cancer was inconclusive. To examine the association, Rachael Z. Stolzenberg-Solomon, Ph.D.

Dietary Fat, Especially From Red Meat, Dairy, Linked To Pancreatic Cancer

Nutrition / Diet News From Medical News Today — Mon, 29 Jun 2009 07:00:00 +0000

New research from the US that studied the diet and health outcomes of over half a million people suggests that high consumption of dietary fat, especially from red meat and dairy food, is linked to an increased risk of pancreatic cancer.

Dietary Fat Linked To Pancreatic Cancer

ScienceDaily: Nutrition News — Sat, 27 Jun 2009 21:00:00 +0000

High intake of dietary fats from red meat and dairy products was associated with an increased risk of pancreatic cancer, according to a new study.

Charred Meat May Increase Risk Of Pancreatic Cancer

Science Based Nutrition — Wed, 22 Apr 2009 12:00:00 +0000

Meat cooked at high temperatures to the point of burning and charring may increase the risk of pancreatic cancer, according to data presented at the American Association for Cancer Research 100th Annual Meeting 2009. Kristin Anderson, Ph.D., associate professor at the University of Minnesota School of Public Health, said the finding was linked to consumption of well and very well done meats cooked by frying, grilling or barbecuing.

Pancreatic Cancer Risk Tied To Charred Meat

Science Based Nutrition — Wed, 22 Apr 2009 08:00:00 +0000

A large US study involving over 60,000 participants found that a preference for meat cooked to a high temperature where it is burned or charred, for instance through frying, grilling and barbecuing, was linked to an increased risk of developing pancreatic cancer.

Herbal Extract Inhibits Development Of Pancreatic Cancer

Science Based Nutrition — Tue, 21 Apr 2009 00:00:00 +0000

An herb recently found to kill pancreatic cancer cells also appears to inhibit development of pancreatic cancer as a result of its anti-inflammatory properties, according to new research.

[Cancer] Glycemic index, glycemic load, and risk of digestive tract neoplasms: a systematic review and meta-analysis

Science Based Nutrition — Wed, 31 Dec 1969 23:59:59 +0000

Background: Habitual consumption of diets with a high glycemic index (GI) and a high glycemic load (GL) may influence cancer risk via hyperinsulinemia and the insulin-like growth factor axis.

Objective: The objective was to conduct a systematic review to assess the association between GI, GL, and risk of digestive tract cancers.

Design: Medline and Embase were searched for relevant publications from inception to July 2008. When possible, adjusted results from a comparison of cancer risk of the highest compared with the lowest category of GI and GL intake were combined by using random-effects meta-analyses.

Results: Cohort and case-control studies that examined the risk between GI or GL intake and colorectal cancer (n = 12) and adenomas (n = 2), pancreatic cancer (n = 6), gastric cancer (n = 2), and squamous-cell esophageal carcinoma (n = 1) were retrieved. Most case-control studies observed positive associations between GI and GL intake and these cancers. However, pooled cohort study results showed no associations between colorectal cancer risk and GI intake [relative risk (RR): 1.04; 95% CI: 0.92, 1.12; n = 7 studies] or GL intake (RR: 1.06; 95% CI: 0.95, 1.17; n = 8 studies). Furthermore, no significant associations were observed in meta-analyses of cohort study results of colorectal cancer subsites and GI and GL intake. Similarly, no significant associations emerged between pancreatic cancer risk and GI intake (RR: 0.99; 95% CI: 0.83, 1.19; n = 5 studies) or GL intake (RR: 1.01; 95% CI: 0.86, 1.19; n = 6 studies) in combined cohort studies.

Conclusions: The findings from our meta-analyses indicate that GI and GL intakes are not associated with risk of colorectal or pancreatic cancers. There were insufficient data available regarding other digestive tract cancers to make any conclusions about GI or GL intake and risk.