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Fried food consumption and the risk of pancreatic cancer in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial

Principal Investigator
Name
Guo-Chao Zhong
Degrees
Ph.D.
Institution
The Second Affiliated Hospital of Chongqing Medical University
Position Title
Director of the department
Email
About this CDAS Project
Study
PLCO (Learn more about this study)
Project ID
PLCO-844
Initial CDAS Request Approval
Oct 29, 2021
Title
Fried food consumption and the risk of pancreatic cancer in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial
Summary
Pancreatic cancer is a highly lethal malignancy, with an estimated 495773 new cases and 466003 cancer deaths worldwide in 2020 [1]. Despite that the exact molecular mechanisms for pancreatic carcinogenesis remain unclear, however, dietary habits have been indicated to play an important role [2, 3]. Identifying more dietary patterns in relation to the risk of pancreatic cancer may facilitate the prevention of this cancer.
Frying is a common method of food preparation in the United States both at home and in restaurants and fast food establishments. In addition to altering the taste of foods, the frying process modifies them through polymerization, oxidation, and hydrogenation. Fried food consumption have been found to be associated with increased risks of type 2 diabetes [6], obesity [7], prostate cancer [8], and gastric cancer [9]. However, no prospective studies have examined the associations between fried food consumption and the risk of pancreatic cancer. Hence, we sought to investigate the association between fried food consumption and the risk of pancreatic cancer using prospective data from the PLCO Cancer Screening Trial.

References:
[1] Sung H, Ferlay J, Siegel RL, et al. Global Cancer Statistics 2020: GLOBOCAN Estimates of Incidence and Mortality Worldwide for 36 Cancers in 185 Countries. CA Cancer J Clin 2021;71:209-49.
[2] Gordon-Dseagu VLZ, Thompson FE, Subar AF, et al. A Cohort Study of Adolescent and Midlife Diet and Pancreatic Cancer Risk in the NIH-AARP Diet and Health Study. Am J Epidemiol 2017;186:305-17.
[3] Salem AA, Mackenzie GG. Pancreatic cancer: A critical review of dietary risk. Nutr Res 2018;52:1-13.
[4] Bordin K, Kunitake MT, Aracava KK, Trindade CS. Changes in food caused by
deep fat frying–a review. Arch Latinoam Nutr 2013;63:5e13.
[5] Dobarganes C, Marquez-Ruiz G. Possible adverse effects of frying with vegetable oils. Br J Nutr 2015;113:S49e57.
[6] Cahill LE, Pan A, Chiuve SE, et al. Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men. Am J Clin Nutr. 2014;100:667-675. doi:10.3945/ajcn.114.084129.
[7] Guallar-Castillón P, Rodríguez-Artalejo F, Fornés NS, et al. Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into Cancer and Nutrition. Am J Clin Nutr. 2007;86:198-205.
[8] Lippi G, Mattiuzzi C. Fried food and prostate cancer risk: systematic review and meta-analysis. Int J Food Sci Nutr. 2015;66:587-589.
[9] Pakseresht M, Forman D, Malekzadeh R, et al. Dietary habits and gastric cancer risk in north-west Iran. Cancer Causes Control. 2011;22:725-736.
Aims

To examine the association between fried food consumption and the risk of pancreatic cancer using prospective data from the PLCO Cancer Screening Trial

Collaborators

(1) Kang Wang, The First Affiliated Hospital of Chongqing Medical University
(2) Yang Peng, Department of Geriatrics, the Fifth People’s Hospital of Chengdu
(3) Chun-Rui Wang, Department of Infectious Diseases, Institute for Viral Hepatitis, the Key Laboratory of Molecular Biology for Infectious Diseases, Chinese Ministry of Education, the Second Affiliated Hospital of Chongqing Medical University, Chongqing, China

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