Increased intakes of omega-3 fatty acids, and vitamins C and E
may reduce the risk of pancreatic cancer by over 30 percent, suggests
new research.
Data from residents in the San Francisco Bay Area found that consuming at least 850 milligrams of omega-3
fatty acids per day was associated with a 53 percent reduction in the
risk of pancreatic cancer, compared to intakes of between 330 and 580
milligrams per day.
According to findings published in the International Journal of Cancer, benefits were also observed for intakes of vitamin C
and E, the highest average intakes associated with 31 and 33 percent
reductions, respectively, compared with the lowest average intakes.
“Our results showing increased risk of pancreatic cancer with
increased saturated fatty acid intake and decreased risk with high
intake of long-chain omega-3 fatty acid and of vitamin C and E from
supplements contribute new data to the epidemiologic literature on
pancreatic cancer,” wrote the researchers.
Bracci and her co-workers analysed data from 532 people with
pancreatic cancer and compared this with data from 1,701 cancer-free
individuals.
The researchers noted that the antioxidant properties of the
vitamins may explain the benefits since they “are known to have
anticarcinogenic effects. Vitamins C and E can block reactive oxygen
species, reducing oxidative stress and thus reducing cancer-causing
mutations.
“Vitamins C and E may also alter pancreatic cancer risk through their ability to stimulate immune function,” they added.
Category: Productos
Source: Nutraingredients
