A new study in the June 7, 2010 issue of Annals of Oncology suggests that deficiency of certain vitamins may play a role in the development of pancreatic cancer, which is often deadly.

The study led by Bravi F and colleagues from Mario Negri Institute for Pharmacological Research in Milan, Italy showed vitamins E and C, some carotenoids, folate may help prevent pancreatic cancer.

Early studies have associated with intake of fruit and vegetables with low risk of pancreatic cancer, but there is no studying of what nutrients may actually protect against the disease.

The researchers surveyed 326 people with pancreatic cancer and 652 without the disease for their dietary intakes of 15 vitamins and carotenoids and 6 minerals to see if there is any association between a particular nutrient and the risk of disease.

Bravi et al. found those with highest quintile of intake of vitamin E, C, folate and potassium were 40%, 56%, 44% and 43% less likely to be diagnosed with pancreatic cancer than those with the lowest quintile of intake of the nutrients, respectively.

Those with the highest intake of alpha-carotene, beta-carotene and beta-cryptoxanthin were 34%, 36% and 34% less likely to develop pancreatic cancer.  But the reduction in the risk was considered insignificant.

No association was found for other nutrients considered.

These vitamins are largely present in plant foods suggesting that eating sufficient fruit and vegetables may help prevent the disease.

Pancreatic cancer is diagnosed in more than 40,000 people in the United States each year and the disease kills about 35,000 Americans annually, according to the National Cancer Institute.

Jimmy Downs