Antioxidant-Rich Diet Linked to Reduced Risk of Pancreatic Cancer

As researchers devote more and more time to studying the link between diet and disease, it is becoming clear that the foods we eat may play a significant role in the development of cancer and other serious and potentially deadly conditions.

Researchers affiliated with the European Prospective Investigation of Cancer (EPIC) study found a strong correlation between high intake of antioxidants and reduced risk of pancreatic cancer. Particularly beneficial substances include selenium, vitamin C and vitamin E.

To investigate the connection, the team gathered information on the dietary habits of 23,500 study participants. They then consulted a database of over 11,000 foods to retrieve the nutritional data on the foods noted in the surveys. Those who were in the top 25 percent for selenium consumption were 50 percent less likely to develop pancreatic cancer compared to those in the bottom 25 percent. Cancer risk was reduced by 67 percent for participants who were in the top 25 percent for consumption of selenium and vitamins C and E.  Read more