<p>The most strongly associated risk factor is tobacco use, with risk related to the number of cigarettes and duration in years of smoking. Over all, cigarette smoking increases the risk of developing cancer of the pancreas by two- to three-fold, which is not a huge factor (compared to cigarettes and lung cancer), but it is a very real contributor. Put another way, about 30 to 40 per cent of people who develop pancreatic cancer do not have an obvious tobacco link.<br /><br />Other forms of tobacco are also associated with an increased risk of pancreatic cancer, such as chewing tobacco, cigar smoking and pipes, although the data to support pipe smoking as a risk factor are mixed compared to other tobacco forms.<br /><br />There is a link between alcohol and pancreatic cancer, although results from some of the large studies have been confusing. People who have been long-term heavy drinkers may develop pancreatitis, an inflammatory condition of the pancreas that can result from alcohol and other causes. Over long periods of time, it is thought that ongoing chronic inflammation in the pancreas can predispose to the development of pancreatic cancer. <br />Sometimes, these cancers can be especially hard to diagnose because of the underlying changes in the pancreas.<br /><br />Chemicals may be associated with the development of pancreatic cancer, and people in certain occupations, such as welders, those in the dry-cleaning industry or organic chemists, may have a higher risk of this disease. Part of the challenge is it is very, very difficult on an individual basis to tease out a relationship between an exposure and its association with cancer. These types of links need to be established from large epidemiologic studies.<br /><br />A high-fat, low-fibre diet may be associated with cancer of the pancreas. However, on an individual basis, it is very hard to ascribe certain dietary patterns with a risk of developing pancreatic cancer.<br /><br />A common question that patients and families ask when they are diagnosed with pancreatic cancer is if they should undertake a certain dietary plan. At the current time, for a person with an established diagnosis, it is not clear that any particular dietary course is better than another, and we generally encourage patients to eat a broad range of foods and to eat small meals frequently that are nutritionally balanced. We also often advise using supplements with pancreatic enzymes (digestive proteins) to aid digestion and absorption. Challenges that are particular to pancreatic cancer regarding diet and nutrition include loss of appetite, elevated blood glucose levels and loss of pancreatic digestive enzyme production.<br /><br />There are a number of other risk factors associated with pancreatic cancer. Being male, being older, being tall, and having a large body surface area, for example, are all associated with the disease.</p>
<p>The most strongly associated risk factor is tobacco use, with risk related to the number of cigarettes and duration in years of smoking. Over all, cigarette smoking increases the risk of developing cancer of the pancreas by two- to three-fold, which is not a huge factor (compared to cigarettes and lung cancer), but it is a very real contributor. Put another way, about 30 to 40 per cent of people who develop pancreatic cancer do not have an obvious tobacco link.<br /><br />Other forms of tobacco are also associated with an increased risk of pancreatic cancer, such as chewing tobacco, cigar smoking and pipes, although the data to support pipe smoking as a risk factor are mixed compared to other tobacco forms.<br /><br />There is a link between alcohol and pancreatic cancer, although results from some of the large studies have been confusing. People who have been long-term heavy drinkers may develop pancreatitis, an inflammatory condition of the pancreas that can result from alcohol and other causes. Over long periods of time, it is thought that ongoing chronic inflammation in the pancreas can predispose to the development of pancreatic cancer. <br />Sometimes, these cancers can be especially hard to diagnose because of the underlying changes in the pancreas.<br /><br />Chemicals may be associated with the development of pancreatic cancer, and people in certain occupations, such as welders, those in the dry-cleaning industry or organic chemists, may have a higher risk of this disease. Part of the challenge is it is very, very difficult on an individual basis to tease out a relationship between an exposure and its association with cancer. These types of links need to be established from large epidemiologic studies.<br /><br />A high-fat, low-fibre diet may be associated with cancer of the pancreas. However, on an individual basis, it is very hard to ascribe certain dietary patterns with a risk of developing pancreatic cancer.<br /><br />A common question that patients and families ask when they are diagnosed with pancreatic cancer is if they should undertake a certain dietary plan. At the current time, for a person with an established diagnosis, it is not clear that any particular dietary course is better than another, and we generally encourage patients to eat a broad range of foods and to eat small meals frequently that are nutritionally balanced. We also often advise using supplements with pancreatic enzymes (digestive proteins) to aid digestion and absorption. Challenges that are particular to pancreatic cancer regarding diet and nutrition include loss of appetite, elevated blood glucose levels and loss of pancreatic digestive enzyme production.<br /><br />There are a number of other risk factors associated with pancreatic cancer. Being male, being older, being tall, and having a large body surface area, for example, are all associated with the disease.</p>
