Vitamin C, E, Omega 3-fatty Acids Prevent Pancreatic Cancer
February 11th, 2010
Although pancreatic cancer is highly lethal, we don’t know much about its etiology except that smoking has been linked to increased risk of the disease.
Now a study published Jan 26 2010 in the International Journal of Cancer has found evidence suggesting that high intake of omega-3 fatty acids, vitamins C and E may reduce the risk of developing pancreatic cancer.
Gong Z and colleagues from the School of Medicine University of California in San Francisco analyzed data from a large population-based case-control study in the San Francisco Bay area and found high intake of vitamin C and E and omega 3 fatty acids was associated with low risk of pancreatic cancer. Click to read the entire story.