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Dietary factors and pancreatic cancer: The role of food bioactive compounds
Author(s) -
Johnson Jodee,
de Mejia Elvira Gonzalez
Publication year - 2011
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201000420
Subject(s) - pancreatic cancer , curcumin , medicine , disease , cancer , epidemiology , vitamin , environmental health , physiology , pharmacology
Pancreatic cancer is the fourth leading cause of cancer mortality among both men and women in the United States with a 5‐year survival rate of only 4%. Several dietary factors may influence the risk of developing pancreatic cancer and its recurrence. Some of these factors may offer innovative therapies for prevention of this disease. The goal of this review is to provide an overview of pancreatic cancer, as well as current knowledge on the epidemiological, in vitro , in vivo , and clinical studies conducted about this disease using various dietary agents. The main focus is on food‐based approaches for preventing this disease particularly, citrus fruits, and foods containing flavonoids, curcumin, folate and vitamin D.