Low-fat diet reduces female pancreatic cancer risk

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Investigative research suggests that diet may affect the risk of pancreatic cancer. The study investigated the effect of a low-fat diet on the incidence of pancreatic cancer.

The Women’s Healthy Diet Changes (WHI-DM) trial is a randomized controlled trial that included 48,835 postmenopausal women aged 50 to 79 years between 1993 and 1998. The enrolled women were randomly assigned to the intervention group (19,541 cases) with the goal of reducing their total fat intake and increasing the intake of vegetables, fruits, and grains; or the normal diet control group (29,294 cases). The intervention group was completed in March 2005. Through the application of log-rank test and multifactor Cox risk proportional model follow-up in 2014, the effect of dietary intervention on the incidence of pancreatic cancer was evaluated.

Intentional analysis included 46 200 women, 92 patients in the intervention group and 165 patients in the control group were diagnosed with pancreatic cancer (P = 0.23), multivariate analysis, the intervention group compared with the control group of pancreatic cancer risk ratio HR) is 0.86 (95% CI 0.67 ~ 1.11). For subjects with a baseline body mass index (BMI) of 25 kg / m2 or more, intervention can reduce the risk of pancreatic cancer (HR = 0.71, 95% CI 0.53 ~ 0.96). Intervention did not significantly reduce the risk of morbidity (HR = 1.62, 95% CI 0.97 ~ 2.71; P = 0.01). 

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