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SATURDAY NOV 24, 2007 (Foodconsumer.org) -- Eating a diet rich in whole grain and fiber may reduce the risk of pancreatic cancer, a new study suggested.  Whole grain and fiber-rich foods have been already known to benefit heart health.

The study led by Dr. June M. Chan of the University of California in San Francisco and colleagues found adults who ate two or more servings of whole grains each day could cut their risk of pancreatic cancer by about 40 percent compared to those who ate less than one serving.

In addition, those who ate highest amounts of fiber or 26.5 grams per day or more were less likely to have pancreatic cancer than those who ate only 15.6 grams per day or less, the study found.

The results were published in the November 15, 2007 issue of in the American Journal of Epidemiology.

For the study, the researchers look at data for 532 patients with pancreatic cancer and 1,701 people without the disease in the San Francisco Bay area.

The two groups are similar in age, gender, and body weight, but those who had pancreatic disease were more likely current smokers than those who did not have the cancer.

The study results suggested that eating more whole grains may protect against pancreatic cancer.

Intake of two or more servings of doughnuts a week, on the other hand, was associated with increased risk of pancreatic cancer.  Doughnuts are known to have high amounts of sugars and fat/trans fat.  Similar to doughnuts, cooked breakfast cereals were also associated with increased risk.

Overall, the study suggested that eating a diet rich in fiber and whole grains may reduce the risk of pancreatic cancer.

A scientist affiliated with foodconsumer.org suggested that those who had high intake of fiber and whole grain were more likely more health-conscious and eat less amounts of simple sugars such as table sugar compared to those who had low intake of fiber and whole grain.

Although increased intake of fiber and whole grain may have a positive impact on cancer risk, the reduced cancer risk may also be attributed to reduced intake of sugars and other simple sugars.

Another study published in the November 2007 issue of American Journal of Clinical Nutrition found high intake of fructose and sucrose (table sugar) may play a role in pancreatic cancer etiology, meaning using these sugars may cause an increase in the incidence of pancreatic cancer.

This study conducted by Nöthlings U of Cancer Research Center of Hawaii at University of Hawaii and colleagues was based on data for 162,150 participants in the Hawaii-Los Angeles Multiethnic Cohort Study.

In the study, the researchers surveyed dietary intake of glycemic load, dietary carbohydrates, sucrose, fructose, total sugars, and added sugars at baseline.  The participants were followed up for a period of 8-years during which 434 incident pancreatic cancer cases were recorded.

Although glycemic load and added sugars were not significantly associated with pancreatic cancer, higher intake of fructose, total sugars and sucrose were linked with higher risk of the cancer.

The association was particularly higher for fructose when those who had the highest intake were compared to those who had the lowest intake of fructose. The risk could increase 35 percent.

Fruit and juices intake were associated with a 37 percent increased risk of pancreatic cancer.  But soda was not associated with the cancer risk.

Among those who were obese or overweight, those who had highest intake of sucrose were 46 percent more likely to have pancreatic cancer than those who had the lowest intake.

Although these two studies could not reveal any causal relationship between use of sugars and risk of pancreatic cancer, studies have showed high intake of sugars can impact pancreas where insulin is demanded to metabolize sugars.