Pancreatic cancer risk lowered with a plant-based, antioxidant-rich diet
The researchers tracked 23,500 people, aged 40 to 74, for 10 years, based on food diary’s that detailed the types, amount and method of preparation for every food they ate for seven days. The researchers found those who consumed the highest dietary intake of selenium, vitamin C and vitamin E, were 67% less likely to develop pancreatic cancer compared to those with the lowest intake. The British researchers said that this type of diet (plant-based as these nutrients exist highest in plant foods), could prevent 8% of pancreatic cancer cases.
Dr. Andrew Hart said “Previous studies using antioxidant supplements have not produced such encouraging results, but this may be because antioxidants in food behave differently than those in supplements”.
Dr. Vincent Vinciguerra, chief of oncology and hematology at North Shore-LIJ’s Monter Cancer Center in Lake Success, N.Y., said “It is estimated that 35% 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. We are recommending low-fat diets, decreased red meats and increased fruits, vegetables...for our cancer patients, which provides antioxidants that hopefully provides some degree of prevention for recurrence”.
Pancreatic cancer is very deadly. It kills more than 250,000 people worldwide each year. Only 3% of people diagnosed live beyond five years.
Full article here: http://health.usnews.com/health-news/news/articles/2012/07/24/antioxidants-might-help-cut-pancreatic-cancer-risk-study-suggests
Study by Dr. Andrew Hart of the University of East Anglia, as published online July 23, 2012 in the journal Gut. As reported by HealthDay News on July 24, 2012.