Page 103 - EJMO-9-2

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

associated with the risk of pancreatic cancer (hazard ratio processed meat and the risk of pancreatic cancer. Another
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[HR]: 1.19; 95%CI: 1.01 – 1.42; p = 0.005). Similarly, Zhang meta-analysis involving 20 prospective cohort studies with
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et al. reported that cheese intake may be significantly 3,934,909 participants identified 11,315 cases of pancreatic
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associated with an increased risk of pancreatic cancer (OR: cancer and also found no significant association between
1.16; 95%CI: 087 – 1.53). Meanwhile, the results of the the consumption of red and processed meat and the risk of
study conducted by Azeem et al. were not in accordance pancreatic cancer, that is, when comparing the highest and
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with our results. They documented the protective role of lowest intake levels. 38
cheese in relation to the risk of pancreatic cancer, but the Regardless of the red meat preparation method, Huang
association was not significant. Conversely, Genkinger et al. noticed that red meat consumption, in general, was
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et al. reported that no associations were noticed between associated with a higher risk of pancreatic cancer in the
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cheese intake and the risk of pancreatic cancer. Multiethnic Cohort study (relative risk [RR]: 1.18; 95%CI:
As aforementioned, three meat products may be 1.02 – 1.37). Furthermore, a meta-analysis (composed of
significantly associated with the risk of pancreatic cancer. 11 case-control studies) conducted by Paluszkiewicz et al.
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Two of these products are cooked red meat from both concluded that the ingestion of red meat may be associated
veal and lamb origins. Grilled meat did not exhibit any with increased pancreatic cancer risk, by approximately
significant differences between pancreatic cancer patients 48% (95%CI: 1.25 – 1.76). In addition, in a meta-analysis
and controls in our study, indicating that meat cooking of 11 cohort studies conducted by Larsson and Wolk, an
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methods and doneness play a key role in pancreatic health. increase in the intake of red meat by 120 g/day may be
Our study results were consistent with the results of the significantly associated with the risk of pancreatic cancer
study conducted by Taunk et al., which documented (RR: 1.13; 95%CI: 0.93 – 1.39). Moreover, a systematic
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that the risk of pancreatic cancer may be significantly review and meta-analysis found that a daily intake of 100 g
increased with intake of high-temperature-cooked red of red meat consumption may be significantly linked to a
meat (HR: 1.21; 95%CI: 1.00 – 1.45) and intake of well/very higher risk of pancreatic cancer. 11
well-done red meat (HR: 1.32; 95%CI: 1.10 – 1.58). In the The third meat product in our study related to
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same context, an Italian case–control study illustrated that pancreatic cancer is cooked chicken (poultry). Our study
frequent intake of cooked red meat (by both methods of results agreed with the results of a recent systematic review
preparation either boiling/stewing or broiling/roasting) and meta-analysis of 25 cohort studies; the pooled RR of
may be significantly associated with an increased risk of
pancreatic cancer (95%CI: 1.18 – 3.36). Moreover, in a pancreatic cancer for the highest versus lowest category
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of poultry consumption was 1.14 (95%CI: 1.02 – 1.26),
follow-up study by Petrick et al. on African American suggesting that a large intake of poultry may increase the
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women aged ≥50 years, it was reported that by comparing risk of pancreatic cancer. Similarly, results of a study
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the highest (quartile 4) and lowest (quartile 1) intake of conducted by Rohrmann et al. indicated that intake
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total red meat, the total consumption of red meat may be of poultry may be associated with an increased risk of
associated with a 65% increased risk of pancreatic cancer pancreatic cancer (RR per 50 g intake/day: 1.72; 95%CI:
risk (HR: 1.65; 95%CI: 0.98 – 2.78). Several potential
mechanisms could explain the association between red 1.04 – 2.84). In contrast, the results of a follow-up study
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meat intake and the risk of pancreatic cancer. A recent conducted by Larsson et al. were not in agreement with
meta-analysis of prospective studies documented some of our result. The study indicated that long-term intake
the mechanisms. These mechanisms include: (i) production of poultry may be negatively associated with the risk of
pancreatic cancer (p = 0.04) and that substituting poultry
of heterocyclic aromatic amines and polycyclic aromatic for red meat might reduce pancreatic cancer risk. 43
hydrocarbons due to cooking red meat at high temperatures;
(ii) enhanced cytotoxicity, proliferation of epithelial cells, Our study results indicated that the consumption of
inducing lipid peroxidation, and formation of free radicals, cooked fish may help protect against pancreatic cancer,
DNA adducts, and NOCs due to heme iron in red meat; observed from the median between pancreatic cancer
and (iii) increasing the risk of insulin resistance (which patients and controls, as well as the adjusted ORs for the
play a crucial role in the etiology of pancreatic cancer) due number of consumed servings of cooked fish among study
to animal-derived proteins rich in branched-chain amino participants. Our results were not in agreement with the
acid and aromatic amino acids in red meat. Conversely, a results of the meta-analysis study conducted by Jiang et al.,
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3
meta-analysis included seven cohort studies and one case– which was composed of 13 prospective studies. They found
control study, encompassing a total of 7,158 pancreatic that consumption of fish is not significantly associated
cancer patients and 805,177 controls, and suggested that with pancreatic cancer risk (RR per 50 g intake/day: 1.03;
there is no relationship between the consumption of red and 95%CI: 0.95 – 1.12). Likewise, Rohrmann et al. reported
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Volume 9 Issue 2 (2025) 95 doi: 10.36922/ejmo.6637