Dietary factors and pancreatic cancer: The role of food bioactive compounds

Research output: Contribution to journalReview articlepeer-review


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.

Original languageEnglish (US)
Pages (from-to)58-73
Number of pages16
JournalMolecular Nutrition and Food Research
Issue number1
StatePublished - Jan 2011


  • Flavonoids
  • Food-based dietary agents
  • Pancreatic cancer

ASJC Scopus subject areas

  • Biotechnology
  • Food Science


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