Food consumption and pancreatic cancer

CEBU, Philippines - Pancreatic cancer is one of the most devastating and rapidly fatal cancers, yet little is known about its primary cause and prevention.

The disease is most often diagnosed only at the advanced stages, when patients have a five-year survival rate of just six percent or less.

The pancreas is surrounded and hidden by other organs, including the stomach, bile duct, gallbladder, small intestine, spleen and liver, which is one of the reasons why pancreatic cancer is frequently undetected especially in its earliest stage.               

Why is the pancreas important?

The six-inch long, spongy and shaped somewhat like a fish organ is responsible for the creation of pancreatic juices, hormones and insulin. 

Pancreatic juices, in particular, are used in the digestion of proteins, carbohydrates and fats, while insulin removes excess glucose from the blood, which would otherwise be toxic.

Based on data from the Metro Cebu population-based cancer registry of the Eduardo J. Aboitiz Cancer Center (EJACC), 65 men and 75 women were diagnosed with pancreatic cancer, with 48 men and 52 women dying of the disease, from 1998 to 2002.

In 2003 to 2007, 62 men and 86 women were diagnosed, of whom 47 men and 66 women died.  The figures show that the survival rates lowered from 26 percent to 24 percent for men and 31 percent to 23 percent for women.

So far, cigarette smoking, diabetes mellitus, and body fatness are identified as risk factors of pancreatic cancer.

Consuming a diet high in vegetables and fruits has been recommended to prevent several chronic diseases, including pancreatic cancer.

Observational epidemiologic studies have also been done to research if there is an association between food consumption and the risk of pancreatic cancer.

One is that by the group of Heinen Mm et al. entitled Intake of Vegetables, Fruits, Carotenoids, and vitamins C and E and pancreatic cancer risk in The Netherlands Cohort Study, which reveals that there is no association between high consumption of vegetables and fruits and pancreatic cancer risk.

The Netherlands Cohort Study consisted of 120,852 men and women who in 1986 completed a baseline questionnaire, including a validated 150-item food-frequency questionnaire.

After 16 years of follow-up among its respondents, the researchers found out that there is no association between the intake of carotenoids, vitamins and vitamin supplements and pancreatic cancer risk.

The results of the study were not modified by sex, smoking status, and body mass index (BMI).

Although no one knows exactly what causes pancreatic cancer, there are steps one can take to reduce its risk. For Ronald delos Reyes, program coordinator of EJACC, maintaining a healthy diet and lifestyle is always the best prevention not to acquire the disease.

“Prevention is by far the best course of action. Stop smoking and do not smoke. Combine regular exercise with a diet rich in vegetables and fruits. These will help a person reduce his risk of pancreatic cancer,” he pointed out.  (FREEMAN)