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Intake Of Vitamins C And E, And Selenium, Linked To Reduced Risk Of Pancreatic Cancer

July 23, 2012: 12:00 AM EST
A long-term British study involving 23,500 middle-aged and elderly people finds that the risk of pancreatic cancer may be reduced significantly by increasing consumption of antioxidant vitamins C and E and the chemical element selenium. Pancreatic cancer kills about 250,000 people around the world each year. Only three percent of those diagnosed with the disease survive to five years. A weekly intake of selenium in the top 25 percent of consumption cut the risk of developing pancreatic cancer in half. Those whose vitamins C, E, and selenium intake was in the top 25 percent of consumption were 67 percent less likely to develop pancreatic cancer.
Paul J R Banim et al., "Dietary antioxidants and the etiology of pancreatic cancer: a cohort study using data from food diaries and biomarkers", Gut, July 23, 2012, © British Society of Gastroenterology
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