Meat and fat linked to pancreatic cancer
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High intake of animal protein and fat may increase risk of pancreatic cancer, a study in the Cancer Causes & Control suggests. The study shows that beef or lamb, eggs, dairy, fat, or cholesterol were linked to increased risk of pancreatic cancer.
Previous studies pointed to such a possibility, but not all studies are consistent. The current study meant to result in more evidence about the association between intake of animal protein/fat and risk of pancreatic cancer.
Chan J.M. and colleagues from the University of California San Francisco surveyed 532 cases of pancreatic cancer and 1,701 controls between 1995 and 1999 through a semi-quantitative food frequency questionnaire.
Statistical analysis of the data revealed that compared to those who had the lowest intake, those who had the highest intake of beef/lamb were 120 percent more likely to develop pancreatic cancer.
The increased risk for those who had highest intakes of hamburger, whole eggs, butter, and total dairy inclusive of butter were 70 percent, 60 percent, 140 percent and 160 percent increased risk of pancreatic cancer respectively. Some high-fat/processed-meat products including sausage, salami, hot dogs, and bacon, were also associated with increased risk of the disease.
Those whose consumption of fats and cholesterol in the highest quartile were 60 percent (total fat), 90 percent (animal fat), 90 percent (saturated fat), 30 percent (monounsaturated fat) and 50 percent (dietary cholesterol) more likely to develop pancreatic cancer.
However, the researchers were able to find an inverse association between greater consumption of lean chicken/turkey and 30 percent reduced risk of pancreatic cancer.
By Jimmy Downs and editing by Denise Reynolds
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