A Research Investigation on the Association between Various Dietary Patterns and the Incidence Risk of Pancreatic Cancer
Principal Investigator
Name
Xi Zhang
Degrees
M.D.
Institution
Beijing Chao-Yang Hospital, Capital Medical University
Position Title
pharmacist
Email
About this CDAS Project
Study
PLCO
(Learn more about this study)
Project ID
PLCO-1182
Initial CDAS Request Approval
Mar 21, 2023
Title
A Research Investigation on the Association between Various Dietary Patterns and the Incidence Risk of Pancreatic Cancer
Summary
Summary
Pancreatic cancer is a complex disease with both genetic and environmental factors contributing to its pathogenesis [1]. Despite its low incidence, it is the fourth leading cause of cancer-related deaths in the United States for both men and women. The survival rates for pancreatic cancer are low, with a 29% and 7% chance of surviving for 1 and 5 years respectively, across all stages of the disease [2]. Several well-established risk factors for pancreatic cancer include age, body fatness, adult height, cigarette smoking, high levels of alcohol consumption, a history of diabetes and chronic pancreatitis, and a family history of pancreatic cancer [3,4]. The impact of diet on pancreatic cancer risk is a crucial area of study, but analyzing the risk in relation to individual nutrients or foods, such as red meat, processed meat, vegetables, fruits, vitamins, minerals, fiber, fat, and fatty acids, has yielded inconsistent results in epidemiological studies[5-8]. Therefore, dietary pattern research has emerged as an alternative approach, allowing for a comprehensive examination of the complex interactions between different dietary components that impact bioavailability and absorption, rather than analyzing individual components. This approach provides a more nuanced understanding of the association between dietary patterns and disease risk [9]. Hence, our objective is to examine the association between dietary pattern and pancreatic cancer using data from the Prostate, Lung, Colorectal and Ovarian (PLCO) Cancer Screening Trial prospective cohort.
References
1. Siegel RL, Miller KD, Jemal A. Cancer statistics, 2016. CA Cancer J Clin. 2016;66:7–30
2. American Cancer Society. Cancer Facts & Figures 2016. Atlanta, GA: American Cancer Society; 2016.
3. World Cancer Research Fund/American Institute for Cancer Research . Continuous Update Project Report. Food, Nutrition, Physical Activity, and the Prevention of Pancreatic Cancer. http://www.wcrf.org/int/research-we-fund/continuous-update-project-findings-reports/pancreatic-cancer. Published 2012. Accessed March 27, 2017.
4. Maisonneuve P, Lowenfels AB. Risk factors for pancreatic cancer: a summary review of meta-analytical studies. Int J Epidemiol. 2015;44:186–198
5. Paluszkiewicz P, Smolińska K, Dębińska I. et al. Main dietary compounds and pancreatic cancer risk. The quantitative analysis of case–control and cohort studies. Cancer Epidemiol. 2012;36:60–67.
6. Ghorbani Z, Hekmatdoost A, Zinab HE. et al. Dietary food groups intake and cooking methods associations with pancreatic cancer: a case–control study. Indian J Gastroenterol. 2015;34:225–232
7. Jiao L, Stolzenberg-Solomon R, Zimmerman TP. et al. Dietary consumption of advanced glycation end products and pancreatic cancer in the prospective NIH-AARP Diet and Health Study. Am J Clin Nutr. 2015;101:126–134
8. Heinen MM, Verhage BA, Goldbohm RA. et al. Intake of vegetables, fruits, carotenoids and vitamins C and E and pancreatic cancer risk in The Netherlands Cohort Study. Int J Cancer. 2012;130:147–158
9. Michels KB, Schulze MB. Can dietary patterns help us detect diet–disease associations? Nutr Res Rev. 2005;18:241–248.
Pancreatic cancer is a complex disease with both genetic and environmental factors contributing to its pathogenesis [1]. Despite its low incidence, it is the fourth leading cause of cancer-related deaths in the United States for both men and women. The survival rates for pancreatic cancer are low, with a 29% and 7% chance of surviving for 1 and 5 years respectively, across all stages of the disease [2]. Several well-established risk factors for pancreatic cancer include age, body fatness, adult height, cigarette smoking, high levels of alcohol consumption, a history of diabetes and chronic pancreatitis, and a family history of pancreatic cancer [3,4]. The impact of diet on pancreatic cancer risk is a crucial area of study, but analyzing the risk in relation to individual nutrients or foods, such as red meat, processed meat, vegetables, fruits, vitamins, minerals, fiber, fat, and fatty acids, has yielded inconsistent results in epidemiological studies[5-8]. Therefore, dietary pattern research has emerged as an alternative approach, allowing for a comprehensive examination of the complex interactions between different dietary components that impact bioavailability and absorption, rather than analyzing individual components. This approach provides a more nuanced understanding of the association between dietary patterns and disease risk [9]. Hence, our objective is to examine the association between dietary pattern and pancreatic cancer using data from the Prostate, Lung, Colorectal and Ovarian (PLCO) Cancer Screening Trial prospective cohort.
References
1. Siegel RL, Miller KD, Jemal A. Cancer statistics, 2016. CA Cancer J Clin. 2016;66:7–30
2. American Cancer Society. Cancer Facts & Figures 2016. Atlanta, GA: American Cancer Society; 2016.
3. World Cancer Research Fund/American Institute for Cancer Research . Continuous Update Project Report. Food, Nutrition, Physical Activity, and the Prevention of Pancreatic Cancer. http://www.wcrf.org/int/research-we-fund/continuous-update-project-findings-reports/pancreatic-cancer. Published 2012. Accessed March 27, 2017.
4. Maisonneuve P, Lowenfels AB. Risk factors for pancreatic cancer: a summary review of meta-analytical studies. Int J Epidemiol. 2015;44:186–198
5. Paluszkiewicz P, Smolińska K, Dębińska I. et al. Main dietary compounds and pancreatic cancer risk. The quantitative analysis of case–control and cohort studies. Cancer Epidemiol. 2012;36:60–67.
6. Ghorbani Z, Hekmatdoost A, Zinab HE. et al. Dietary food groups intake and cooking methods associations with pancreatic cancer: a case–control study. Indian J Gastroenterol. 2015;34:225–232
7. Jiao L, Stolzenberg-Solomon R, Zimmerman TP. et al. Dietary consumption of advanced glycation end products and pancreatic cancer in the prospective NIH-AARP Diet and Health Study. Am J Clin Nutr. 2015;101:126–134
8. Heinen MM, Verhage BA, Goldbohm RA. et al. Intake of vegetables, fruits, carotenoids and vitamins C and E and pancreatic cancer risk in The Netherlands Cohort Study. Int J Cancer. 2012;130:147–158
9. Michels KB, Schulze MB. Can dietary patterns help us detect diet–disease associations? Nutr Res Rev. 2005;18:241–248.
Aims
(1) Evaluate the association between different dietary pattern (DASH\Mediterranean doet\DRRD,etc) and risk of pancreatic cancer.
(2) Investigate the interactions of dietary pattern with BMI, cigarette smoking, physical activity, drug use, vitamin supplement and type 2 diabetes on pancreatic cancer risk.
Collaborators
(1) Yuanhao Chen, Department of Urology, Beijing Chao-Yang Hospital, Capital Medical University, Beijing, China
(2) Pengfei Li, Research ward/Phase I Clinical Trial Unit, Beijing Chao-Yang Hospital, Capital Medical University, Beijing, China