Main dietary compounds and pancreatic cancer risk. The quantitative analysis of case-control and cohort studies

OBJECTIVE

Estimation of the role of main dietary compounds in the risk of developing pancreatic cancer.

RESEARCH METHODS AND PROCEDURES

Literature published till 2010 was reviewed and selected for further analysis. The used terms were: red meat, minced meat, ham, bacon, sausages, white meat, poultry, vegetables, fish, eggs, fruits, lifestyle, diet, pancreatic cancer and pancreatic neoplasm. The collected data were meta-analysed with calculation of combined relative risk and 95% confidence interval as well as studies heterogeneity.

RESULTS

A meta-analysis of 11 case-control studies indicates that red meat ingestion elevates pancreatic cancer risk by 48% (95% CI=1.25-1.76). The vegetables and fruit reduce the risk by 38% (95% CI=0.54-0.73) and 29% (95% CI=0.59-0.84), respectively. The pooled analyses of 10 cohort studies do not show significant relations between main dietary compound ingestion and pancreatic cancer risk.

CONCLUSION

The red meat intake is associated with elevated risk of pancreatic cancer in contrast to vegetables and fruit ingestion. The ingestion of red meat, vegetables and fruit in cohort studies was not influenced on pancreatic cancer risk. The role of fish, poultry and eggs was not significant in both case-control and cohort studies, thus further studies were needed.

Autoxidation of unsaturated lipids in food emulsion

Unsaturated lipids having various physiological roles are of significance in biochemistry, nutrition, medicine, and food. However, the susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids and bulk lipids. This article gives a brief overview of the current knowledge on autoxidation of oil-in-water food emulsions, especially those that contain unsaturated lipids, which are important in the food industry. Autoxidation of unsaturated lipids in oil-in-water emulsion is discussed, and so also their oxidation mechanism, the major factors influencing oxidation, determination measures, research status, and the problems encountered in recent years. Some effective strategies for controlling lipid oxidation in food emulsion have been presented in this review.