Pancreatic Cancer

Meat and Fat Intake Increase Risk of Pancreatic Cancer
A study in the Journal of the National Cancer Institute shows that meat consumption increases the risk of pancreatic cancer, one the most serious forms of the disease. Researchers with the Multiethnic Cohort Study in Hawaii and Los Angeles followed 190,545 participants for seven years, finding that those who regularly consumed red meat (beef, pork, lamb) showed a 50 percent increase in cancer risk; and those who consumed the most processed meat (sausage, salami, bologna) showed a 70 percent increase in risk.¹ The researchers speculate that carcinogens formed during the preparation of the beef, pork, and lamb products may be to blame.

According to a new study, fat from red meat and dairy products is associated with increased risk of pancreatic cancer. As part of the National Institutes of Health-AARP Diet and Health Study, researchers followed and analyzed the diets of more than 525,000 participants to determine whether there is an association between dietary fat and pancreatic cancer. This same study found no association between plant-food fat and pancreatic cancer.²

1. Nöthlings U, Wilkens LR, Murphy SP, Hankin, JH, Henderson BE, Kolonel LN. Meat and fat intake as risk factors for pancreatic cancer: the multiethnic cohort study. J Natl Cancer Inst. 2005;97:1458-1465.

2. Thiébaut ACM, Jia L, Silverman DT, et al. Dietary fatty acids and pancreatic cancer in the NIH-AARP Diet and Health Study. J Natl Cancer Inst. 2009;101:1001-1011.

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