Pancreatic Cancer: Nutritional Considerations

Nutritional Considerations for Prevention

The following nutritional steps may be important in preventing pancreatic cancer:

• A vegetarian diet
  
  Studies have shown individuals who eat plenty of beans, lentils, other vegetarian protein sources, peas, and dried fruits tend to have less risk of pancreatic cancer.
  
  In contrast, several studies have found that risk increases with higher intake of meat. This may be due to carcinogenic compounds called heterocyclic amines and nitrates that are often found in animal products. The saturated fat from animal products may also increase the risk of pancreatic cancer by promoting the production of insulin–like growth factor–1, a known risk factor for pancreatic cancer mortality.
  
  In international studies, consumption of meat, eggs, and milk was associated with increased death rates from pancreatic cancer. Men eating the most meat have three times the risk for pancreatic cancer as those eating the least. And smokers who eat the most saturated fat have a 60 percent higher risk for pancreatic cancer.

• Reduced fat intake
  
  Even fat from nonanimal sources may increase pancreatic cancer risk. In a study in Sweden, fried foods were associated with greater risk for pancreatic cancer, and women who ate the most fat had three times the risk compared with those who ate the least fat.
  
  
• A diet rich in fruits, vegetables, and dietary fiber
  
  Studies have shown associations between high intakes of fruits and vegetables and a lower risk for pancreatic caner. Women who ate the most fruit had a 63 percent lower risk, and those who ate the most vegetables and fiber had a 70 percent lower risk.
  
  Fruits and vegetables may be protective due to their high concentrations of antioxidants. Individuals with higher blood levels of lycopene (found in tomatoes and watermelon) were shown to have a lower risk, and men with the highest intake of lycopene had a nearly 70 percent decreased risk. People with the highest intake of beta–carotene had a 40 percent lower risk, and those with the highest intake of vitamin C appear to have about a 50 percent lower risk.
  
  Similarly, people with the highest intake of fiber had a 55 percent lower risk for pancreatic cancer. High fiber foods include vegetables, fruits, beans, peas, and whole grains.
  
  
• A healthy weight and an active lifestyle
  
  Studies have shown that people who exercise the most had roughly half the risk for pancreatic cancer. Further, overweight individuals who exercised regularly had an even larger reduction in risk.

Nutritional Considerations for Survival

Limited evidence indicates that vegetarian diets may improve survival in patients with diagnosed pancreatic cancer. In one study, patients who ate a macrobiotic diet composed mainly of whole grains, vegetables, legumes (including soy products), and small amounts of fruit lived four times as long as a control group (13 months compared with three months). However, more study is needed to confirm this finding.