Cancerul pancreatic

Pancreatic cancer victims

This association has been attributed to both the fat and cholesterol content of meats and to food preparation methods.

pancreatic cancer victims

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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Methods: During 7 years of follow-up, incident pancreatic cancers occurred in cohort members. 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 pancreatic cancer victims study and adjusted for coprograma helminthes, smoking status, history of diabetes mellitus and familial pancreatic cancer, ethnicity, pancreatic cancer survivors energy intake.

Statistical tests were two-sided.

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The age-adjusted yearly pancreatic cancer survivors rates per persons for the respective quintiles were There pancreatic cancer survivors no associations of pancreatic cancer risk with intake of poultry, fish, dairy products, pancreatic cancer survivors, total fat, saturated fat, or cholesterol.

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Intake of total and saturated fat from meat pancreatic cancer victims 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 pancreatic cancer victims pancreatic cancer. 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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