High amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer

This study was published in Cancer Epidemiology Biomarkers and Prevention 1995 Dec;4(8):885-93

Study title and authors:

Dietary factors and the risk of pancreatic cancer: a case-control study in Shanghai China.

Ji BT, Chow WH, Gridley G, Mclaughlin JK, Dai Q, Wacholder S, Hatch MC, Gao YT, Fraumeni JF Jr.

Division of Epidemiology Columbia University, School of Public Health, New York, New York 10032, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8634662

This study examined the effects of diet on pancreatic cancer. The study included 451 people with pancreatic cancer aged 30 - 74 and 1,552 healthy controls.

The study found:

• Those who consumed the least rice and noodles had a 33% decreased incidence of pancreatic cancer compared to those who ate the most rice and noodles.
• Those who ate the most red meat had a 2% decreased incidence of pancreatic cancer compared to those who ate the least red meat.
• Those who ate the most eggs had a 56% decreased incidence of pancreatic cancer compared to those who ate the least eggs.
• Those who ate the most fat had a 33% decreased incidence of pancreatic cancer compared to those who ate the least red fat.

This study shows that high amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer.