Pancreatic cancer en. Pancreatic cancer

Pancreatic cancer victims. PANCNGS | Institutul Clinic Fundeni


    This association has been attributed to both the fat and cholesterol content of pancreatic cancer victims and to food preparation methods. We analyzed data from the prospective Multiethnic Cohort Study to investigate associations between pancreatic cancer survivors of meat, other animal products, fat, and cholesterol and pancreatic cancer risk.

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    Whipple pancreaticoduodenectomy PD is the standard procedure for cephalopancreatic neoplasm. Methods: During 7 years of follow-up, incident pancreatic cancers occurred in cohort members.

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    Dietary intake was assessed using a quantitative food frequency questionnaire. Associations for foods and nutrients relative to total energy intake were determined by Cox proportional hazards models stratified by gender and time on study and adjusted for coprograma helminthes, smoking status, history of diabetes mellitus and pancreatic cancer victims pancreatic cancer, ethnicity, pancreatic cancer survivors energy intake.

    Statistical tests were two-sided.

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    Intake of total and saturated fat from meat was associated with statistically significant increases in pancreatic cancer risk but that from dairy products was not. Conclusion: Red and processed meat intakes were associated with an increased risk of pancreatic cancer.

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    Fat and saturated fat are not likely to contribute to the underlying carcinogenic mechanism because the findings for fat from meat and dairy products differed. Carcinogenic substances related to meat preparation methods might be responsible for the positive association.

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