Molecular Nutrition & Food Research, 2011, 55(1):58-73.

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

Jodee Johnson, Elvira Gonzalez De Mejia

Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA.

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.

德国《分子营养与食品研究》，2011年1月

饮食因素和胰腺癌︰ 食品生物活性化合物的作用

朱迪 约翰逊，埃尔维拉  冈萨雷斯 德 梅西亚

美国伊利诺伊大学厄巴纳-香槟分校营养科学系

 在美国胰腺癌在男性和妇女癌症死亡率中排名第四，5 年的存活率仅为 4%。几个饮食因素可能会影响患胰脏癌及复发的风险。这些因素可能为预防这种疾病提供创新疗法。这篇综述的目的是提供有关胰腺癌的概述，例如当前使用各种膳食试剂对胰腺癌的流行病学、 体外、 体内，和临床研究的总结。研究的重点是以食物特别是柑橘类水果和含有黄酮类化合物、 姜黄素、 叶酸和维生素 d的食品为基础的办法，用于预防胰腺癌。