By David Liu, PHD

Saturday Aug 11, 2012 (foodconsumer.org) -- A study released on July 23, 2012 in the journal Gut suggests that taking common antioxidants may help reduce the risk of pancreatic cancer drastically.

The study led by P.J. Banim of University of East Anglia in Norwich, UK and colleagues showed that intake of vitamin C, E and selenium in the highest three quartiles was associated with 67 percent reduced risk for pancreatic cancer, compared to intake of these antioxidants in the lowest quartile.

The study was intended to examine the association of vitamin E, vitamin C, selenium and zinc with the risk of pancreatic cancer, based on dietary information from 7-day diaries provided by 23,658 participants aged 40 to 74 years.

During a 10-year follow-up 49, 49 cases of incident pancreatic cancer were identified.

In addition to the association between combined intake of vitamin E, vitamin C and selenium and pancreatic cancer risk, intake of selenium and vitamin E were also associated with 51 and 43 percent reduced risk respectively.  Vitamin C was also correlated with a reduced risk, but the threshold effect was not statistically significant.

Zinc was not associated with pancreatic cancer risk.

The study suggests that taking vitamin E, C and selenium supplements or eating foods high in these antioxidants may reduce the risk pancreatic cancer.

Pancreatic cancer is highly lethal.  Each year in the United States, an estimated 44,000 men and women are diagnosed with the disease and 37,000 die from the disease and complications.