ObjectiveTo summarize the influence of dietary factors on the risk of pancreatic cancer and its possible mechanism. MethodThe literatures relevant to studies of the influence of dietary factors on the risk of pancreatic cancer were collected and reviewed. ResultsThe total intakes of carbohydrate, fatty acid, protein, and vitamin affected the risk of pancreatic cancer, and the different substances belonging to the same nutrients had different effects on the risk of pancreatic cancer. In addition to nutrients, the popular beverages and different dietary patterns in recent years also affected the risk of pancreatic cancer through certain mechanisms. ConclusionDietary factors can affect risk of pancreatic cancer through a variety of mechanisms, and it might decrease risk of pancreatic cancer by intervening in dietary factors in daily life for healthy people.