09.01.12
Nutraceutical(s): Antioxidants
Indication: Pancreatic cancer
Source: Gut, July 23, 2012; [Epub ahead of print]
Research: The objective of this study was to determine whether the dietary antioxidants vitamins C and E, selenium and zinc decrease the risk of developing pancreatic cancer, for the first time using 7-day food diaries, the most accurate dietary methodology in prospective work. In terms of design, 23,658 participants, aged 40-74 years, were recruited into the EPIC-Norfolk Study and completed 7-day food diaries, which recorded foods, brands and portion sizes. Nutrient intakes were calculated in those later diagnosed with pancreatic cancer and in 3970 controls, using a computer program with information on 11,000 foods. Vitamin C was measured in serum samples. Genes, smoking and type 2 diabetes are all risk factors, but diet is also thought to play a role, and may explain why rates vary so much from country to country, the authors said.
Results: Forty nine people (55% men) developed pancreatic cancer within 10 years of entering the study. This increased to 86 (44% men) by 2010. On average, they survived six months after diagnosis. According to researchers, increasing dietary intake of the antioxidant vitamins C, E, and selenium could help cut the risk of developing pancreatic cancer by up to two-thirds. In fact, if the association turns out to be causal, one in 12 of these cancers might be prevented. The nutrient intakes of those diagnosed with the disease within 10 years of entering EPIC were compared with those of almost 4000 healthy people to see if there were any differences. The analysis showed that a weekly intake of selenium in the top 25% of consumption roughly halved their risk of developing pancreatic cancer compared with those whose intake was in the bottom 25%. Further, those whose vitamins C, E and selenium intake was in the top 25% of consumption were 67% less likely to develop pancreatic cancer than those who were in the bottom 25%. Antioxidants may neutralize the harmful by-products of metabolism and normal cell activity—free radicals—and curb genetically programmed influences, as well as stimulating the immune system response, explained the authors.
