Antioxidants Could Lower the Risk of Pancreatic Cancer

A diet high in antioxidants could lower the risk of pancreatic cancer by two thirds, according to a new study. After monitoring the diet and health of participants, a clear relationship emerged. Although preliminary research, this is an important stepping stone in cancer prevention research.

In the study conducted by Dr. Andrew Hart in the UK, the long-term health of more than 23,000 people ages 40 to 74 were tracked. After 20 years, results showed that participants who consumed greater amounts of three antioxidants, (selenium and vitamins C and E) were 67 percent less likely to develop pancreatic cancer compared to those with the lowest intake.

This research is the first to show significant results linking the two even though much research is being conducted looking at the relationship between diet and cancer. “Over the years there have been many attempts to find dietary causes for cancer,” said Dr. Vincent Vinciguerra, of the Monter Cancer Center in Lake Success, N.Y. “It is estimated that 35 percent of cancers are related to carcinogens in the diet. Antioxidants have been the subject of numerous trials because in theory they could be instrumental in the prevention of carcinogenesis.”

With about 250,000 deaths worldwide a year, pancreatic cancer research is more important than ever. Besides diet, other risk factors associated with pancreatic cancer are genes, smoking, and type 2 diabetes. Antioxidant-rich foods include many fruits and vegetables as well as whole grains and seafood. Supplementation of vitamin C and E is also recommended to go hand-in-hand with a healthy diet.