New research suggests that – contrary to conventional wisdom – the intake meat products and associated cholesterol appears to be unrelated to an elevated risk of pancreatic cancer, according to a study published in the American Journal of Epidemiology.
The study was conducted by researchers from the National Cancer Institute and Harvard University’s Medical School and School of Public Health. It tracked a cohort (a large group with similar characteristics) of U.S. women for 18 years, updating health and lifestyle variables every two years. During that time, the researchers confirmed 178 cases of pancreatic cancer. All of those patients were mailed a 61-item food frequency questionnaire.
Results show that the intake of total fat, variety of fat and amount of cholesterol were not associated with pancreatic cancer risk. Similarly, levels of consumption of total meat, red meat, dairy products, fish and eggs were also unrelated to pancreatic cancer risk.
The authors cautioned that future studies should analyze the impact of cooking practices and other dietary habits, but emphasized that their final data do not support previous research suggesting meat or saturated fat intake is related to increased pancreatic cancer risk.
American Meat Institute