Dietary Factors Contributing to Pancreatic Cancer Risk

Abstract

Throughout recent years, pancreatic cancer has been recorded as having one of the lowest survival rates among major cancers. As incidence rates continue to rise globally, identifying risk factors has become increasingly important. This review examines the relationship between dietary factors, particularly ultra-processed foods and added sugars, and the risk of pancreatic cancer development. This review synthesizes evidence from many epidemiological and clinical studies to evaluate the potential role of diet in the development of this malignant disease. Current literature suggests that a higher consumption of ultra-processed foods is associated with pancreatic cancer, however findings vary across populations and study designs. Overall, an analysis of these studies indicates that the consumption of ultra-processed foods may increase the chances of developing pancreatic cancer, mostly via induction or enhancement of chronic inflammation. Despite the conclusions of this review, further longitudinal and mechanistic studies are needed to determine the relationship between diet and the development of pancreatic cancer.