According to the National Pancreas Foundation, pancreatic cancer is 4th most common cause of all cancer deaths and the 10th most common malignancy in the United States. Conventional medicine's inability to effectively treat pancreatic cancer is evidenced by survival rates of only 18% at 1 year and 4% at 5 years--one of the poorest 5-year survival rates of any cancer. Pancreatic cancer results in the death of more than 90% of afflicted patients within 12 months.
A review of epidemiological studies on the relationship between nutrition and pancreatic cancer found that, overall, fairly consistent patterns of increased risk with the intake of meat, carbohydrates, and dietary cholesterol have been observed. However, a recent cohort study of US women with confirmed pancreatic cancer cases (178) followed-up over 18 years did not support the findings that meat or saturated fat intakes are related to pancreatic cancer risk. (Michaud et al. 2002, 2003). Fruit and vegetable intakes, in particular, with fiber and vitamin C, have been noted to reduce pancreatic cancer risk (Ghadirian et al. 1991; Ji et al. 1995; Howe et al. 1996).
Serum collected from 25,802 volunteers showed that low levels of serum lycopene were strongly associated with pancreatic cancer and less strongly associated with cancer of the bladder and rectum (Comstock et al. 1991). Serum levels of lycopene and selenium were lower in patients who had pancreatic cancer than in matched controls (Burney et al. 1989). Rats given a diet high in beta-carotene, vitamin C, or selenium, but not vitamin E, developed fewer pancreatic tumors (after artificial tumor induction) than controls (Woutersen et al. 1999).
Several studies show that gamma linolenic acid (GLA) inhibits pancreatic cancer cell growth. Fish oil concentrate high in EPA and DHA has been shown to reverse weight loss (cachexia), reduce levels of growth-promoting prostaglandin E2, and inhibit ras oncogene expression.