Study: these antioxidants lowered risk of pancreatic cancer

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 in the journal Gut. If the association turns out to be causal, one in 12 of these cancers might be prevented.

The disease has the worst prognosis of any cancer, with just 3% of people surviving beyond five years. Genes, smoking, and type 2 diabetes are all risk factors, but diet is also thought to have a role, and may explain why rates vary so much from country to country.

The researchers tracked the health of more than 23,500 40 to 74 year olds. Forty nine people (55% men) developed pancreatic cancer within 10 years of entering the study. This increased to 86 (44% men) by 2010. The nutrient intakes of those diagnosed with the disease within 10 years were compared with those of almost 4000 healthy people to see if there were any differences.

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%. 

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%.