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.

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.

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