Pancreatic cancer is a very threatening, highly malignant disease to human life and health. According to the World Health Organization (WHO) estimates, pancreatic cancer ranks 13th in the world in terms of incidence and 8th in terms of mortality from all cancers. However, in economically developed countries and regions, the incidence and mortality ranking of the disease has been greatly advanced. In the WHO 2002 statistics, about 227,000 patients died from this disease worldwide, and its incidence and mortality rate are almost the same because of the speed of its development and the lack of effective treatment. The exact cause of pancreatic cancer is still unknown, but it is reported that the risk of pancreatic cancer is related to the following factors: age of onset, smoking, alcohol abuse, dietary habits, occupational environment, obesity, diabetes, family history, recurrent chronic pancreatitis, Helicobacter pylori infection, etc. The nitrosamines in cigarette smoke are carcinogenic substances, which are activated after inhalation and transported to the liver via the bloodstream, and drain into the bile and then reflux into the pancreatic duct. In addition, smoking can increase the concentration of blood lipids, which indirectly increases the risk of cancer. The incidence of pancreatic cancer in smokers is 2 to 2.5 times higher than that in non-smokers, and the age of onset increases by 10 to 15 years. 2. Diet Animal experiments have confirmed that high protein diet is related to the occurrence of pancreatic cancer. In Japan, the incidence of pancreatic cancer has increased four times since 1950, which is due to the increase of animal protein and fat intake. High protein and high fat diets increase the rate of pancreatic cell renewal, thus increasing the sensitivity of the pancreas to carcinogens. High-fat and high-protein diets stimulate the release of cholecystokinin and other hormones from the gastrointestinal tract, thereby accelerating pancreatic cell renewal and increasing the sensitivity of the pancreas to carcinogens. Moreover, the intake of fat and protein can increase the body’s sensitivity to nitrosamines that cause pancreatic cancer. Improper storage and cooking of food can produce carcinogenic nitrosamines. In the cooking process, high temperature can make the amino acids and proteins in meat and fish decompose into heterocyclic aromatic amines that are carcinogenic and mutagenic, therefore, eating fried and baked meat can also increase its incidence. Burch et al. reported that in 83 cases of pancreatic cancer patients, 65% of them had been drinking alcohol for 15 years in moderate or large amounts, and only 15% of the controls, thus suggesting that alcohol consumption is a risk factor for pancreatic cancer. Heuch et al. conducted a prospective survey on 16,713 Norwegians and found that 63 people had pancreatic cancer and the relative risk of pancreatic cancer in regular drinkers was 5.4 times. Gold et al. found a protective effect of moderate wine consumption. This result was further confirmed by two subsequent studies. Fruits and fresh vegetables contain protease inhibitors that protect the body from pancreatic cancer. These factors can prevent the synthesis of oxygen, prevent the degradation of proteins into amino acids needed to rapidly divide cancer cells or inhibit the synthesis of poly ADP-ribonucleic acid, thus reducing the damage to DNA. Therefore, eating less fruits and fresh vegetables can increase the incidence of pancreatic cancer. Certain diseases are related to the increased incidence of pancreatic cancer The incidence of pancreatic cancer in patients with sudden onset of diabetes is about 2 to 4 times higher than that of the normal population. The incidence of pancreatic cancer in chronic pancreatitis with calcified foci is 100 times higher than that in the general population. The risk of pancreatic cancer 20 years after major gastric resection is 5 to 7 times higher than that of the general population, due to the loss of the regulatory function of the stomach on the pancreas, so that it can not respond to harmful substances; the detoxification of metabolism in the small intestine is also affected by gastric resection, resulting in increased exposure of the pancreas to carcinogenic substances. 6.Occupational environment Workers working in chemical plants manufacturing naphthylamine and aniline. The incidence of pancreatic cancer is 5 times higher than that of general workers. According to another survey, the incidence of pancreatic cancer is also higher among workers working in petrochemicals and jewelry making. 7, pancreatic cancer and chronic pancreatitis Talamini et al. analyzed 630 patients with chronic pancreatitis (of which 12 developed pancreatic cancer), 69 patients with pancreatic cancer without a history of chronic pancreatitis and 700 controls, the results showed that both alcohol consumption and smoking are independent risk factors for chronic pancreatitis, and patients with chronic pancreatitis are often smokers who drink a lot of alcohol, therefore, it is believed that smoking is a common cause of pancreatic cancer Therefore, it is believed that smoking is a common risk factor for both pancreatic cancer and chronic pancreatitis.