Pancreatic cancer risk factor.
Advanced Search Abstract Background: Meat intake has been associated with risk of exocrine pancreatic cancer, but previous findings have been inconsistent. This association has been attributed to both the fat and cholesterol content of meats and to food preparation methods.
We analyzed data from the prospective Multiethnic Cohort Study to investigate associations between intake of meat, other animal products, fat, and cholesterol and pancreatic cancer risk.
Methods: During 7 years of follow-up, incident pancreatic cancers occurred in cohort members.
Dietary intake was assessed using a quantitative food frequency questionnaire. Associations for pancreatic cancer risk factor and nutrients relative to total energy intake were determined by Cox proportional hazards pancreatic cancer risk factor stratified by gender and time on study and adjusted for age, smoking status, history of diabetes mellitus and familial pancreatic cancer, ethnicity, and energy intake.
Statistical tests were two-sided. The age-adjusted yearly incidence rates per persons for the respective quintiles were There were no associations of pancreatic cancer risk with intake of poultry, fish, dairy products, eggs, total fat, saturated fat, or cholesterol. Intake of total and saturated fat from meat was associated with statistically significant increases in pancreatic cancer risk but that from dairy products was not.
Conclusion: Red and processed meat intakes were associated with an increased risk of pancreatic cancer. Fat and saturated fat are not likely to contribute to the underlying carcinogenic mechanism because the findings for fat from meat and dairy products differed. Carcinogenic substances related to meat preparation methods might be responsible for the positive association.