Published in:
01-04-2010 | Original paper
Dietary habits and risk of pancreatic cancer: an Italian case–control study
Published in: Cancer Causes & Control | Issue 4/2010
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Objective
To investigate the association between dietary habits and pancreatic cancer.
Methods
Between 1991 and 2008, we conducted a hospital-based case–control study in northern Italy. Cases: 326 patients (median age 63 years) with incident pancreatic cancer admitted to general hospitals in the areas of Milan and Pordenone, northern Italy. Controls: 652 patients (median age 63 years) with acute non-neoplastic conditions admitted to the same hospital network of cases. Diet was assessed using a validated food frequency questionnaire. Conditional logistic regression was used to estimate odds ratios (OR) and the corresponding 95% confidence intervals (CI).
Results
Frequent meat consumption was associated to a twofold increased risk of pancreatic cancer (95% CI: 1.18–3.36); the risk was significant for meat cooked by boiling/stewing or broiling/roasting. Added table sugar (OR = 2.23; 95% CI: 1.34–3.71) and potatoes (OR = 1.79; 95% CI: 1.12–2.86) were related to pancreatic cancer. An inverse association emerged for non-citrus fruits (OR = 0.41; 95% CI: 0.24–0.69), cooked vegetables (OR = 0.57; 95% CI: 0.36–0.92), and, possibly, for pulses (OR = 0.59; 95% CI: 0.35–1.00).
Conclusions
The present study supports an inverse association between fruits and vegetables and pancreatic cancer risk, and it confirms a direct relation with meat. The increased risk for table sugar suggests that insulin resistance may play a role in pancreatic carcinogenesis.