Increasing dietary intake of the antioxidant vitamins C, E, and selenium could help cut the risk of developing pancreatic cancer by up to two thirds, suggests research published online in the journal Gut.
The analysis showed that a weekly intake of selenium in the top 25% of consumption roughly halved their risk of developing pancreatic cancer compared with those whose intake was in the bottom 25%.
And those whose vitamins C, E, and selenium intake was in the top 25% of consumption were 67% less likely to develop pancreatic cancer than those who were in the bottom 25%.
If the link turns out to be causal, that would add up to the prevention of more than one in 12 (8%) of pancreatic cancers, calculate the authors.
ScienceDaily (July 23, 2012)
High Dietary Antioxidant Intake Might Cut Pancreatic Cancer Risk (Full Report)