TY - JOUR
T1 - Dietary factors and pancreatic cancer
T2 - The role of food bioactive compounds
AU - Johnson, Jodee
AU - De Mejia, Elvira Gonzalez
PY - 2011/1
Y1 - 2011/1
N2 - 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.
AB - 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.
KW - Flavonoids
KW - Food-based dietary agents
KW - Pancreatic cancer
UR - http://www.scopus.com/inward/record.url?scp=78650913831&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=78650913831&partnerID=8YFLogxK
U2 - 10.1002/mnfr.201000420
DO - 10.1002/mnfr.201000420
M3 - Review article
C2 - 21207513
AN - SCOPUS:78650913831
SN - 1613-4125
VL - 55
SP - 58
EP - 73
JO - Molecular Nutrition and Food Research
JF - Molecular Nutrition and Food Research
IS - 1
ER -