That said the following is me talking out my ass, but I have followed a very few number of pancreatic cases - jobs being one... and there is one anecdotal that I would hope people closer to such cases can chime into ; how much wine did these people drink (jobs was a prolific wine drinker)
Im wondering if sulfates from wine are a major player.
As you stated "*I need a lot of evidence*" - which is exactly what I am asking for. "Moar evidance"
And sulfates may not be the right metric...
So if we can fully identify dietary commonalities of pancreatic cancer patients, then we can get a little farther down this path to understanding...
What would be the most amazing use of "AI" would be to have a biological model of a pure human body (as far as nutrients and blah blah are concerned) - then cycle through feeding that biology various substances and seeing how it propogates through the system)
And I didnt meant to narrow - it was the more famous of what you states, and thank you.
My money is on tannins, but that is just me...
I work in healthcare in one of the wine capitals of the world, Napa County, CA.
We do not have a higher rate of pancreatic cancer than anywhere else. It is average. If sulfates from wine were a factor, it is quite likely that we would have seen a higher rate of pancreatic cancer here.
https://www.countyofnapa.org/DocumentCenter/View/11029/Main-...