Devout consumption of antioxidants from food sources may significantly slash pancreatic cancer development and mortality risk.
This study evaluated the correlation between dietary exposure to antioxidants and the likelihood of acquiring and dying from pancreatic cancer. A team of Chinese researchers looked at the eating habits and medical records of almost 100,000 American adults. A total of 393 and 353 cases and deaths from pancreatic cancer respectively were recorded during the course of the study.
Researchers noted a trend towards greater consumption of antioxidants from food sources and reduced rate of occurrence and deaths from pancreatic cancer. "This is the first prospective study indicating that a diet rich in antioxidants may be beneficial in decreasing pancreatic cancer incidence and mortality," the authors wrote.