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Antioxidants May Decrease Pancreatic Cancer Risk

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Antioxidants may decrease pancreatic cancer risk

Pancreatic cancer kills nearly a quarter-million people every year across the globe. The alarming rise in pancreatic cancer cases all over the world has led to researchers looking for ways to curb its occurrence.  A recent study suggests that regular intake of antioxidants can help cut the risk by two thirds. This study provides answers to many healthcare questions and paves the way for figuring out the right dietary intake to prevent cancer.

Although the study is only observational, it provides great insights into the effectiveness of antioxidants to reduce the risk of pancreatic cancer. If further research confirms the observation, it could mean that pancreatic risk could be cut down by 8% only by consuming antioxidants.

Studies over the past few years have found that nearly 35% if carcinogens enter the body via the diet. More studies have also been carried out to determine which foods are beneficial to the body and helps cancer away.

Antioxidants and its effectiveness in cutting the pancreatic risk

A study led by Dr. Andrew Hart of the University of East Anglia tracked the histories of more than 23,500 people between the age group of 45 to 70 years during the years 1993 to 1997. These people also maintained a food diary in which they filled in the type and amount of food they ate and the way it was cooked. After studying the participants for a period of 10 years, the following observations were made:

  • 49 participants were diagnosed with pancreatic cancer
  • The number of people with pancreatic cancer increased to 86 by 2010
  • Those who had a high intake of selenium were less likely to develop pancreatic cancer
  • Those who had a dietary intake of 3 antioxidants, namely vitamin C, Vitamin E, and Selenium, had 67% less chance of developing pancreatic cancer.

It is important to note that these changes were not seen when people consumed antioxidants as supplements. Only dietary antioxidants had such pronounced effects.

Vegetables for reducing pancreatic risk

Vegetables and fruits are important to cut down the risk of pancreatic cancer. According to research by the University of Montreal, a high intake of fruits and vegetables helps reduce the risk by nearly 50%. The vegetables that are most beneficial are:

  • Lycopene in tomato
  • Guava
  • Watermelon
  • Pink grapefruit

Those who are at high risk of developing pancreatic cancer should consume more of these foods and reduce the intake of processed meats.

Identifying the risk factors

Some factors greatly increase the risk of developing pancreatic cancer:

The risk of developing pancreatic cancer cannot be neglected considering the huge amounts of processed foods that we consume on a regular basis. Therefore, thus conscious efforts must be taken to eat more healthy; the first step being the inclusion of antioxidants in your daily diet.