Medscape (7/24, Hand) reports, “Higher intakes of the antioxidants vitamin C, vitamin E, and selenium could possibly cut the risk of developing pancreatic cancer by up to 67%, according to a study published online [July 23] in Gut.”
HealthDay (7/24) reports that investigators “tracked the long-term health of more than 23,500 people, aged 40 to 74, who entered the study between 1993 and 1997.” The investigators “found that people with the highest dietary intake of selenium were half as likely to develop pancreatic cancer as those with the lowest intake.” Participants “who consumed the highest dietary intake of three antioxidants — selenium and vitamins C and E — were 67 percent less likely to develop pancreatic cancer compared to those with the lowest intake.”
The UK’s Telegraph (7/24) reports, “If further studies prove that the antioxidants were causing the added protection, the finding could prevent one in 12 cases of pancreatic cancer, the researchers suggested.” The UK’s Press Association (7/24) also covers the story.
