Pancreatic Cancer

Health - Food - Science - Community

Consumption of fruit and vegetables reduces risk of pancreatic cancer: evidence from epidemiological studies.

Low pancreatic cancer risk is associated with frequent consumers of fruits and vegetables.

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Nut consumption and risk of pancreatic cancer in women.

Low pancreatic cancer risk is associated with women who are habitual consumers of nuts.

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Dietary fiber intake is inversely associated with pancreatic cancer risk: a meta-analysis.

Regular consumption of high fiber diets may decrease an individual’s susceptibility to pancreatic cancer.

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Lifetime consumption of alcoholic beverages and risk of 13 different types of cancer in men: results from a case-control study in Montreal.

Men who are moderate and heavy drinkers of alcohol are highly vulnerable to esophageal, liver, prostate, stomach, colon, pancreatic, and lung cancer.

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Citrus fruit intake and pancreatic cancer risk: a quantitative systematic review.

Adequate intake of citrus fruits may help guard against the development of pancreatic cancer.

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Cigarette smoking and pancreas cancer risk: an evaluation based on a systematic review of epidemiologic evidence among the Japanese population.

Pancreatic cancer is more likely to occur in cigarette smokers than in non-smokers.

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Cruciferous vegetable consumption and the risk of pancreatic cancer.

Low pancreatic cancer risk is associated with frequent consumers of cruciferous vegetables.

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Folate intake and pancreatic cancer incidence: a prospective study of Swedish women and men.

High consumption of diets rich in folic acid may inhibit the development cancerous cells in the pancreas.

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Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

Fried meat contains high quantity of carcinogenic and mutagenic heterocyclic amines.

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Pancreatic cancer risk: associations with meat-derived carcinogen intake in the prostate, lung, colorectal, and ovarian cancer screening trial (PLCO) cohort.

High consumption of well-cooked meat may increase the risk of developing pancreatic cancer.

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