Nutrients from fruit and vegetable consumption reduce the risk of pancreatic cancer

Rick J. Jansen, Dennis P. Robinson, Rachael Z. Stolzenberg-Solomon, William R. Bamlet, Mariza De Andrade, Ann L. Oberg, Kari G. Rabe, Kristin E. Anderson, Janet E. Olson, Rashmi Sinha, Gloria M. Petersen

Research output: Contribution to journalArticle

48 Scopus citations

Abstract

Purpose Pancreatic cancer is a devastating disease for which the role of dietary factors remains inconclusive. Our objective was to evaluate the risk of pancreatic cancer associated with nutrients found in fruits and vegetables and nutrient supplementation using a clinic-based case-control design. Methods Our study included 384 rapidly ascertained cases and 983 controls frequency-matched on age at time of recruitment (in 5-year increments), race, sex, and region of residence. All subjects provided demographic information and completed a 144-item food frequency questionnaire in which they reported no change to their diet within 5 years prior to entering the study. Logistic regression was used to calculate odds ratios and 95 % confidence intervals, adjusted for age, sex, smoking, body mass index, energy intake, and alcohol consumption. Results Results show a significant (trend p value<0.05) inverse association between pancreatic cancer and nutrient/ supplement groupings in a dose-dependent manner including magnesium, potassium, selenium, alpha-carotene, betacarotene, beta-cryptoxanthin, lutein and zeaxanthin, niacin, total alpha-tocopherol, total vitamin A activity, vitamin B6, and vitamin C. Adjusting for diabetes or total sugar intake did not result in significant changes. Conclusion We conclude that most nutrients obtained through consumption of fruits and vegetables may reduce the risk of developing pancreatic cancer.

Original languageEnglish (US)
Pages (from-to)152-161
Number of pages10
JournalJournal of Gastrointestinal Cancer
Volume44
Issue number2
DOIs
StatePublished - Jun 1 2013

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Keywords

  • Case-control
  • Diet
  • Fruits
  • Nutrients
  • Pancreatic cancer
  • Vegetables

ASJC Scopus subject areas

  • Oncology
  • Gastroenterology

Cite this

Jansen, R. J., Robinson, D. P., Stolzenberg-Solomon, R. Z., Bamlet, W. R., De Andrade, M., Oberg, A. L., Rabe, K. G., Anderson, K. E., Olson, J. E., Sinha, R., & Petersen, G. M. (2013). Nutrients from fruit and vegetable consumption reduce the risk of pancreatic cancer. Journal of Gastrointestinal Cancer, 44(2), 152-161. https://doi.org/10.1007/s12029-012-9441-y