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Mohammed O Ibrahim,1 Haya Abuhijleh,2 Reema Tayyem2 1Department of Nutrition and Food Technology, Faculty of Agriculture, Mu’tah University, Karak, Jordan; 2Department of Human Nutrition, College of Health Sciences, QU Health, Qatar University, Doha, QatarCorrespondence: Reema Tayyem, Department of Human Nutrition, College of Health Sciences, Qatar University, Doha, 2713, Qatar, Email reema.tayyem@qu.edu.qaAbstract: This narrative review summarizes the main findings of observational studies (case-control and cohort) as well as systematic reviews and meta-analyses on the role of nutrients and dietary patterns on pancreatic cancer (PC) risk and elucidates possible mechanisms for the association between nutrients or specific food components and the risk of PC. A literature search of MEDLINE (PubMed), Google Scholar, ScienceDirect, and Scopus was performed. An extensive search of related articles published in the English language from 1985 to 2022 was carried out. Our search included macro- and micronutrient intake as well as dietary patterns associated with PC. In conclusion, the consumption of a diet high in nutrients such as sugar, fats, and red and processed meats can increase the risk of PC. Conversely, a high dietary intake of fresh fruit and vegetables and their associated nutrients like fiber, antioxidants, and polyphenols may prevent PC. Dietary patterns loaded with red and processed meats were also linked to an increased risk of PC, whereas dietary patterns rich in plant-based foods like vegetables, fruits, whole grains, and legumes were associated with a reduced risk of PC. Dietary fiber, fat-soluble vitamins, water-soluble vitamins, and minerals might also play a protective role against PC.Keywords: pancreatic cancer, macronutrients, micronutrients, dietary pattern