Page 100 - EJMO-9-2

Eurasian Journal of Medicine and
Oncology
Dietary links between dairy, meat, and egg intake and pancreatic cancer risk

Table 3. Median weekly intake of dairy and meat products for pancreatic cancer and control subjects
Food item (serving size) Median serving per week (25 –75 percentile) p a
th
th
Pancreatic cancer (n=101) Control (n=314)
Milk (cup) 1.9 (0.0 – 4.8) 0.73 (0.2 – 4.4) 0.669
Yogurt (cup) 3.5 (2.0 – 7.0) 2.7 (1.4 – 4.4) < 0.001
Cooked yogurt (Jameed) (cup) 0.44 (0.20 – 0.74) 0.44 (0.17 – 0.74) 0.219
Buttermilk (cup) 0.74 (0.15 – 2.6) 0.44 (0.17 – 0.98) 0.243
Drained yogurt (Labneh) (1/4 cup) 5.5 (3.5 – 7.0) 5.1 (2.5 – 7.0) 0.719
White cheese (oz) 3.3 (0.98 – 3.5) 1.5 (0.5 – 3.5) < 0.001
Processed cheese (oz) 2.0 (0.23 – 5.3) 0.58 (0.07 – 2.0) < 0.001
Ice cream (1/2 cup) 0.41 (0.14 – 1.9) 0.41 (0.14 – 1.9) 0.531
Cooked red meat (veal) (oz) 3.4 (0.81 – 7.1) 2.0 (0.71 – 3.4) 0.005
Grilled meat (oz) 0.61 (0.25 – 1.2) 0.81 (0.25 – 1.2) 0.530
Cooked red meat (lamb) (oz) 3.4 (0.81 – 7.1) 2.0 (0.71 – 3.4) 0.002
Cooked chicken (oz) 8.1 (5.0 – 14.0) 7.0 (2.3 – 12.2) < 0.001
Cooked liver (oz) 0.64 (0.46 – 1.7) 0.55 (0.27 – 1.4) 0.757
Cooked fish (oz) 1.6 (0.56 – 2.8) 1.8 (1.0 – 3.4) 0.024
Tuna (oz) 0.69 (0.44 – 2.7) 0.64 (0.46 – 1.7) 0.176
Cooked egg (egg) 3.0 (2.0 – 4.0) 2.0 (3.0 – 4.0) 0.233
Processed meats (oz) 0.0 (0.0 – 0.42) 0.16 (0.0 – 0.53) 0.348
a
Note: p-values were calculated using the Mann-Whitney U test; p<0.05 is considered statistically significant.
1.68 – 5.45; p < 0.001) may increase the risk of pancreatic 4. Discussion
cancer. Moreover, the daily intake of processed cheese
(OR: 4.95; 95%CI: 2.51 – 9.76; P < 0.001) and cooked Studying the associations between dietary food items and
the incidence or prevalence of pancreatic cancer is crucial,
chicken (OR: 5.25; 95%CI: 2.02 – 13.62; p < 0.001) may as it can aid in the development and implementation
also increase the risk of pancreatic cancer by around five of effective recommendations and guidelines for the
folds. prevention or treatment of the disease. Our results revealed
The adjusted ORs and 95%CIs for dairy products and that the extensive consumption of three dairy products
meats are provided in Table 5. The daily consumption (including yogurt, white cheese, and processed cheese) and
of yogurt (OR: 2.88; 95%CI: 1.97 – 8.86; p = 0.002), three meat products (including cooked red meats [veal and
white cheese (OR: 2.38; 95%CI: 1.18 – 4.79; p < 0.001), lamb] and cooked chicken) may be significantly associated
processed cheese (OR: 5.62; 95%CI: 2.53 – 12.48; with an increased risk of pancreatic cancer. Meanwhile,
p < 0.001), cooked red meat (veal; OR: 1.72; 95%CI: 1.11 our study results indicated that the intake of cooked fish
– 3.77; p = 0.011), cooked red meat (lamb; OR: 2.5; 95%CI: may have a protective effect against the risk of pancreatic
1.30 – 4.84; p = 0.002), and cooked poultry (OR: 6.63; cancer.
95%CI: 2.22 – 19.77; p < 0.001) was positively associated Regarding yogurt, the findings of our study contradicted
with the incidence of pancreatic cancer. Significant the results of a recent study (i.e., Japan Collaborative
associations were observed for weekly consumption of Cohort Study [JACC Study]) conducted by Arafa et al. .
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white cheese (OR: 2.00; 95%CI: 1.07 – 3.94; p = 0.01; per In their study, it was reported that the consumption of
4 – 6 servings/week), processed cheese (OR: 2.35; 95%CI: yogurt is not associated with the risk of pancreatic cancer.
1.11 – 4.98; p < 0.001; per 4 – 6 servings/week), and Likewise, a pooled analysis by Genkinger et al. suggested
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cooked chicken (OR: 3.76; 95%CI: 1.12 – 12.60; p < 0.001; that yogurt consumption does not have a relationship with
per 4 – 6 servings/week). On the other hand, the weekly the risk of pancreatic cancer. A more recent study found
consumption of fish may reduce the risk of pancreatic no associations between the consumption of total dairy
cancer (OR: 0.45; 95%CI: 0.21 – 0.97; p = 0.032; per 4 – 6 products and pancreatic cancer. Another study found that
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servings/week). intake of fermented dairy products may be significantly

Volume 9 Issue 2 (2025) 92 doi: 10.36922/ejmo.6637