| Theme |
Diet as Etiologic Factors and Therapeutic Tools in Digestive Diseases |
| Title |
Food, Nutrition and Pancreatic Cancer |
| Author |
Midori Kaku |
Third Department of Internal Medicine, University of Occupational and Environmental Health, Japan, School of Medicine |
| Author |
Makoto Otsuki |
Third Department of Internal Medicine, University of Occupational and Environmental Health, Japan, School of Medicine |
| [ Summary ] |
The incidence of pancreatic cancer increases with age, with approximately 80% of cases occurring between the ages of 60 and 80. Both genetic and environmental factors play significant roles in the etiology of pancreatic cancers genetic factors account for less than 10%, while most pancreatic cancers are caused by environmental factors. Diets high in energy, high in cholesterol and meat possibly increase the risk of pancreatic cancer. In contrast, vegetable, fruit, vitamin C, and dietary fiber consumption may play a protective role in the development of pancreatic cancers. Although epidemiological studies and animal experiments suggest several causative factors in pancreatic carcinogenesis, there is no single dietary factor that can explain a close relationship to pancreatic cancer risk. Pancreatic cancers are considered to be due to interrelationships between genetic, hormonal, metabolic, environmental and dietary factors in carcinogenesis. |