Pancreatic cancer is the fourth leading cause of cancer death in men and women. Prognosis is poor with a 5-year survival rate of less than 5%. As there is no effective screening modality, the best way to reduce morbidity and mortality due to pancreatic cancer is by effective primary prevention.
A recent study in International Journal of Cancer Research and Treatment suggests that:
- Fruits (particularly citrus) and vegetable consumption may be beneficial.
- The consumption of whole grains has been shown to reduce pancreatic cancer risk.
- Fortification of whole grains with folate may confer further protection.
- Red meat, cooked at high temperatures, should be avoided, and replaced with poultry or fish.
- Total fat should be reduced.
- The use of curcumin and other flavonoids should be encouraged in the diet.
- There is no evidence for benefit from vitamin D supplementation.
- There may be benefit for dietary folate.
- Smoking and high Body Mass Index, have been associated with pancreatic cancer risk.