31 mei 2011: zie ook de nieuwste bevindingen van het WCRF over de relatie tussen leefstijl en voeding en het risico op kanker.  Klik hier voor nieuwste studiegegevens

Mei 2005: Bron: ASCO 2005 en Journal of the National Cancer Institute, Vol. 97, No. 19, 1458-1465, October 5, 2005 DOI: 10.1093/jnci/dji292

Het eten van vlees en dan vooral van bewerkt vlees geeft een extra groot risico op het krijgen van alvleesklierkanker blijkt uit grote 7 jarige studie onder bijna 200.000 volwassenen. Effecten van roken en andere levens- en voedingsfactoren zijn gecorrigeerd in deze analyse. Opvallend is dat de onderzoekers opmerken dat wellicht niet het vet uit het vlees maar de toegevoegde stoffen om het vlees te bewerken de oorzaak zijn van het ontwikkelen van alvleesklierkanker. Opnieuw een bewijs en het KWF maar volhouden dat met het eten van vlees , zie hier ook meer informatie over effect van vlees en belangenverstrengeling van kWF met vleesindustrie niets aan de hand is. We willen ook nog opmerken dat deze studie slechts 7 jaar duurde en in die betrekkelijk korte tijd dus zoveel meer gevallen van alvleesklierkanker = 482 mensen kregen binnen 7 jaar alvleesklierkanker - constateert bij gezonde mensen dan normaal mag worden verwacht of wanneer mensen alleen vis of kip of vegetarisch eten. We vrezen dat het effect van vlees en bewerkt vlees op het ontwikkelen van bv. leverkanker, darmkanker, slokdarmkanker, maagkanker, dus alle organen die met de spijsvertering hebben te maken hebben wel eens dezelfde cijfers kunnen geven. Dat alvleesklierkanker in zo'n korte tijd kan worden aangetoond heeft er waarschijnlijk ook mee te maken dat wie een tumor krijgt in de alvleesklierkanker dit al heel snel levensbedreigend is door de nabijheid van grote belangrijke slagaders en kwetsbare organen als het hart, waardoor een operatie al snel uitgesloten is. Hieronder een artikel uit Medscape over deze studie en daaronder originele abstract van deze studie.

By Megan Rauscher ANAHEIM, California (Reuters Health) Apr 20 - A high intake of red meat and, particularly, processed meat, increases the risk of pancreatic cancer, suggest results of a large multiethnic study presented today, the last day of the 96th annual gathering of the American Association for Cancer Research. The results hint that carcinogenic substances related to meat processing, such as heterocyclic amines or polycyclic aromatic hydrocarbons, rather than the inherent fat or cholesterol content, might be responsible for the association, Dr. Ute Nothlings from the Cancer Research Center of Hawaii in Honolulu told Reuters Health. Meat consumption has been linked to pancreatic cancer in several case-control studies, but the results have been inconsistent and prospective data are lacking. Dr. Nothlings and colleagues examined the relationship between diet and pancreatic cancer in 190,545 men and women in the Hawaii-Los Angeles Multiethnic Cohort Study of Diet and Cancer. The subjects included African Americans, Japanese Americans, Caucasians, Latinos and Native Hawaiians. During an average follow up of 7 years, 482 subjects developed pancreatic cancer. In analyses adjusting for age, smoking status, history of diabetes, family history of pancreatic cancer and ethnicity, subjects with the highest intake of processed meat had a 67% increased risk of developing pancreatic cancer compared with those with the lowest intake of processed meat. A high intake of pork and total red meat increased the risk of pancreatic cancer by about 50%. "In our study, red meat and processed meat intake were the most pronounced risk factors for exocrine pancreatic cancer, associated with a 50% to 70% increased risk for those consuming the largest amounts, respectively," Dr. Nothlings said. Consumption of poultry, fish, dairy products, and eggs did not influence the overall risk of pancreatic cancer, nor did overall intake of total fat, saturated fat or cholesterol. "An analysis of fat and saturated fat intakes showed a significant increase in risk for fats from meat, but not from dairy products, indicating that fat and saturated fat are not likely to contribute to the risk of pancreatic cancer," the team points out in a meeting abstract. "Due to the large size of the study with 482 cases, this is an important piece of evidence for a reduced intake of red meat and processed meat as target factors for disease prevention," Dr. Nothlings told Reuters Health.

Journal of the National Cancer Institute, Vol. 97, No. 19, 1458-1465, October 5, 2005 DOI: 10.1093/jnci/dji292

Meat and Fat Intake as Risk Factors for Pancreatic Cancer: The Multiethnic Cohort Study

Ute Nöthlings, Lynne R. Wilkens, Suzanne P. Murphy, Jean H. Hankin, Brian E. Henderson, Laurence N. Kolonel
Affiliations of authors: Cancer Research Center of Hawaii, Honolulu, HI (UN, LRW, SPM, JHH, LNK); University of Southern California, Los Angeles, CA (BEH)

Correspondence to: Ute Nöthlings, DrPH, Cancer Research Center of Hawaii, University of Hawaii, 1236 Lauhala St., Suite 407, Honolulu, HI 96813 (e-mail: UNothlin@crch.hawaii.edu).

Background: Meat intake has been associated with risk of exocrine pancreatic cancer, but previous findings have been inconsistent. This association has been attributed to both the fat and cholesterol content of meats and to food preparation methods. We analyzed data from the prospective Multiethnic Cohort Study to investigate associations between intake of meat, other animal products, fat, and cholesterol and pancreatic cancer risk.

Methods: During 7 years of follow-up, 482 incident pancreatic cancers occurred in 190 545 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 on study and adjusted for age, smoking status, history of diabetes mellitus and familial pancreatic cancer, ethnicity, and energy intake. Statistical tests were two-sided.

Results: The strongest association was with processed meat; those in the fifth quintile of daily intake (g/1000 kcal) had a 68% increased risk compared with those in the lowest quintile (relative risk = 1.68, 95% confidence interval = 1.35 to 2.07; Ptrend<.01). The age-adjusted yearly incidence rates per 100 000 persons for the respective quintiles were 41.3 and 20.2. Intakes of pork and of total red meat were both associated with 50% increases in risk, comparing the highest with the lowest quintiles (both Ptrend<.01). There were no associations of pancreatic cancer risk with intake of poultry, fish, dairy products, eggs, total fat, saturated fat, or cholesterol. Intake of total and saturated fat from meat was 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 of 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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