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Pancreatic cancer is less likely to occur in individuals who regularly consume foods with high folate content.
A significant elevation in pancreatic cancer risk is associated with high consumption of cholesterol-rich foods.
Frequent consumers of fatty foods, especially fats from red meat and dairy products, are much more prone to develop pancreatic cancer.
High dietary intake of red and processed meats may increase pancreatic cancer risk.
Regular intake of foods loaded with antioxidant nutrients and vitamins, such as selenium, vitamin A, beta-carotene, vitamin C, and beta-cryptoxanthin, may help reduce the risk of developing pancreatic cancer.
A surge in pancreatic cancer risk is associated with regular consumers of high cholesterol-containing foods and individuals with high plasma levels of cholesterol.
Low pancreatic cancer risk is associated with frequent consumers of fruits and vegetables.