Sugary Foods linked Pancreatic Cancer Risk

People with diets high in sweets and other foods that cause rapid blood-sugar spikes may have a higher risk of developing pancreatic cancer than those who eat less of those foods, a new study suggests.

In a study of nearly 1,000 Italian adults with and without pancreatic cancer, researchers found that those whose diets were high in so-called “glycemic index” showed a greater risk of the cancer than participants whose diets were relatively low-glycemic index.

In the new study, researchers found no relationship between the total carbohydrates in participants’ diets and their risk of pancreatic cancer. And when they focused on fruit intake, higher consumption was related to a lower risk of the disease.

In contrast, there was a relationship between increased pancreatic cancer risk and higher intakes of sugar, candy, honey and jam. This suggests that sugary, processed carbohydrates — rather than carbs like fiber-rich grains, fruits and vegetables — may be particularly linked to pancreatic cancer, the researchers report in the Annals of Epidemiology.

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