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Omega 3s & Antioxidants May Reduce Pancreatic Cancer Risk

High intake of omega 3 fatty acids, vitamins C and E may reduce the risk of developing pancreatic cancer, according to a study recently published in the International Journal of Cancer.

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By: Sean Moloughney

Editor, Nutraceuticals World

High intake of omega 3 fatty acids, vitamins C and E may reduce the risk of developing pancreatic cancer, according to a study recently published in the International Journal of Cancer.

 
Researchers 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. Unconditional logistic regression models were used to compute odds ratios (OR) and 95% confidence intervals (CI) as estimates of relative risk.
 
Positive associations were observed for high levels of the eight individual saturated fatty acids, monounsaturated palmitoleic and oleic fatty acids and polyunsaturated linolenic acid. Inverse associations were observed for high levels of gadolic acid and omega 3 fatty acids.
 
An inverse association also was observed for high total intake of vitamin C and of vitamin E. Although similar decreased risks also were observed for high supplemental intake of these two vitamins, no association was observed for intake from food alone.
 
These 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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