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Antioxidants and fatty acids: Pancreatic cancer

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By: Sean Moloughney

Editor, Nutraceuticals World

Nutraceutical(s): Antioxidants and fatty acids

Indication: Pancreatic cancer

Source: Int J Cancer, January 26, 2010 [Epub ahead of print].

Research: Since there are no well-established modifiable risk factors for pancreatic cancer except smoking, researchers set out to examine some dietary factors that may reduce pancreatic cancer risk. More specifically, they examined the associations among intake of specific fatty acids and antioxidants and risk of pancreatic cancer in a large population-based, case-control study in the San Francisco Bay Area.

Results: According to investigators, results support the hypotheses that a high intake of saturated and certain monounsaturated fatty acids may increase the risk of pancreatic cancer, whereas greater intake of omega 3 fatty acids, vitamins C and E may reduce the risk.

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