Proanthocyanidins and other flavonoids in relation to pancreatic cancer: a case-control study in Italy.

The probability of avoiding pancreatic cancer is high in individuals who regularly consume plant foods rich in flavonoids, such as apples, berries, and pulses.

​This study analyzed the relationship between high dietary exposure to flavonoids, such as proanthocyanidins, and the possibility of developing pancreatic cancer. The dietary habits and prevalence of pancreatic cancer among 978 subjects from Northern Italy were assessed by validated food frequency questionnaires and hospital records respectively. 

Researchers discovered a protective association between increased dietary intake of proanthocyanidins and other flavonoids and the onset of pancreatic cancer. Daily consumption of an extra portion of plant foods rich in proanthocyanidins, such as apple, pear, and pulses, was observed to slash the risk of pancreatic cancer by 25%. The findings of this study show that regular ingestion of foods high in proanthocyanidins and other flavonoids may be an important part of a dietary approach for the prevention of pancreatic cancer.