Antioxidants may lower pancreatic cancer risk, study shows

Eating an antioxidant-rich diet may lower the risk for pancreatic cancer, according to a British study. Researchers tracking the health of more than 23,500 people who kept a food diary found that those with the highest dietary intake of selenium and vitamins C and E had a 67% lower risk of pancreatic cancer than those with the lowest intake of the three antioxidants. The observational study does not prove a cause-and-effect relationship, researchers caution. HealthDay News (7/23)