Diet and Pancreatic Cancer

cookingdiet and cancer
Written By Judy Doherty, MPS, PCII
The fourth leading cancer killer in the United States is pancreatic cancer. More than 30,000 Americans are diagnosed with pancreatic cancer each year and more than 95% will die from it within 5 years. The death rate from pancreatic cancer fell during World War II as the amount of meat and other rich foods became less available. After the war, people gradually returned to richer diets and the incidence of pancreatic cancer rose again. The incidence of pancreatic cancer has been increasing dramatically in countries like Japan as they adopt a Western-style diet with more meat and fat. Tobacco smoke also appears to modestly increase the risk of pancreatic cancer.
A recent study that followed men for 16.7 years found that those who had higher levels of insulin, blood glucose, and insulin resistance at the start of the study were more likely to develop pancreatic cancer.1 Both men and women with type 2 diabetes are known to have about twice the risk of developing pancreatic cancer.Another study that followed 190,045 people for 7 years found that those who ate the most processed meats as well as those who consumed the most beef, pork and lamb had a 50-68% increased risk for pancreatic cancer.2Other research has shown that people who eat more fruits and vegetables are at reduced risk of pancreatic cancer.3 Lycopene found in tomatoes and other red plants, and foods high in folate, all appear to cut the risk of pancreatic cancer.Bottom Line: Since pancreatic cancer is nearly always fatal, people need to focus on prevention. A rich Western diet, weight gain and the development of insulin resistance and tobacco smoke appear to be the main controllable risk factors for reducing the risk of pancreatic cancer. Exercise, weight loss and a diet high in fruits, vegetables, whole grains and beans with a little or no processed meats and red meats appears best for those interested in avoiding perhaps the most deadly of all the cancers. By James J. Kenney, PhD, RD, FACN. 1. JAMA 2005:294;28722. J Natl Cancer Inst 2005;97:14583. Internat J Cancer 2005;114:817
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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Diet, Exercise and Cancer Risk
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Diet and Lung Cancer