A person’s risk for pancreatic cancer decreases as intake of certain antioxidants increases, according to a study from Zhejiang University College of Medicine in China. In this meta-analysis of 18 studies, researchers compared the highest with the lowest intakes of antioxidants. Results showed a significantly lower risk for pancreatic cancer when intakes of selenium, vitamins C and E, beta carotene, and the carotenoid beta cryptoxanthin were high. Lycopene had a modest protective effect. No association was found between alpha carotene, lutein, and zeaxanthin. The researchers conclude that “…higher dietary intake of selenium, vitamin C, vitamin E, beta carotene, and beta cryptoxanthin was inversely associated with pancreatic cancer risk.”
Chen J, Jiang W, Shao L, et al: Association between intake of antioxidants and pancreatic cancer risk. International Journal of Food Sciences and Nutrition 2016; June 30th.