Banim et al. have found that consuming a combination of the three highest quartiles (Q2–4) of vitamin C, vitamin E and selenium is associated with a decreased risk of pancreatic cancer. Threshold effects (Q2–4 versus Q1) were also found for selenium and vitamin E; serum measurements showed a decreased risk for vitamin C, but the threshold effect from 7-day food diaries was not significant. The authors estimate 1 in 12 cancers might be prevented by avoiding the lowest intakes of dietary antioxidants if the association is causal.
ORIGINAL RESEARCH PAPER
Banim, P. J. R. et al. Dietary antioxidants and the aetiology of pancreatic cancer: a cohort study using data from food diaries and biomarkers. Gut doi: 10.1136/gutjnl-2011-301908
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Dietary antioxidant intake and pancreatic cancer. Nat Rev Gastroenterol Hepatol 9, 488 (2012). https://doi.org/10.1038/nrgastro.2012.149
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DOI: https://doi.org/10.1038/nrgastro.2012.149