VEGETABLES AND PANCREATIC CANCERS

VEGETABLES AND
PANCREATIC CANCERS
April 19, 2007

An estimated 32,180 new cases and 31,800 deaths are
expected to occur in the US in 2005. Actually, the death rate
from pancreatic cancer has continued to decline since
1970s. The high death rate is due to absence of early
symptoms. When symptoms present, the symptoms may
include weight loss, abdomen discomfort or glucose
intolerance. Tumors that develop near the common bile duct
may lead to jaundice. This symptom may allow the tumor to
be diagnosed at an early stage.

Primary prevention is the most effective approach to reduce
the incidence of pancreatic cancer. Epidemiological studies
have contributed to the identification of risk factors for
pancreatic cancer, suggesting an association with age,
various medical conditions, environmental and lifestyle risk
factors, and occupational and genetic conditions. Age is a
strong risk factor. Patients with chronic pancreatitis and new
onset of diabetes mellitus have a low but increasing risk of
having or developing pancreatic cancer. There is strong
evidence for the association of hereditary pancreatitis or
cystic diseases of the pancreas and pancreatic cancer. A
family history of pancreatic cancer is an important risk factor.

Epidemiological studies also have suggested that a diet
rich in fruits and vegetables is associated with reduced risk
for a number of common cancers. Food components, i.e.
the phytochemicals, can modify carcinogenesis in one of
five different ways. They may: (1) modify carcinogen
activation by inhibiting Phase 1 enzymes; (2) modify how
carcinogens are detoxified through Phase 2 pathways; (3)
scavenge DNA reactive agents; (4) suppress the abnormal
proliferation of early, preneoplastic lesions; and (5) inhibit
certain properties of the cancer cell.

In a recent study, researchers from University of California
at San Francisco found that eating lots (at least five
servings per day) of vegetables is associated with about a
50 percent reduction in the risk of developing pancreatic
cancer. A serving is considered to be about a half cup of
cooked vegetables, two cups of leafy salad or one medium-
sized piece of fruit. Onions, garlic, beans, yellow
vegetables, dark leafy vegetables and cruciferous
vegetables showed strong protective benefits in the study.
And, the yellow vegetables refer to carrots, yams, sweet
potatoes, corn and yellow squash.

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REFERENCES
High-Vegetable Diet Linked to Protection against Pancreatic Cancer,
Press Release, University of California at San Francisco, Monday, 19
September '05 Wargovich MJ Experimental evidence for cancer
preventive elements in foods. Cancer Lett. 1997 Mar 19;114(1-2):11-7.
Simon B et al, Epidemiological trends in pancreatic neoplasias. Dig Dis.
2001;19(1):6-14. Cancer Facts and Figures 2005, American Cancer
Society, 2005.

CANCER AWARENESS
updated on April 20, 2007

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Diabetes and Cancer

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KimChi / High Salt Diet