Nutrition Before During and After Cancer

Information on nutritional needs for cancer patients


Nutrition and Pancreatic Cancer

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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.
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