Nutrition Before During and After Cancer

Information on nutritional needs for cancer patients

Nutrition and Pancreatic Cancer


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.