Eating to Lower Your Pancreatic Cancer Risk

Researchers are just beginning to tease out the various chemicals that may offer some protection against various diseases. The Multiethnic Cohort Study provided data for scientists to look for possible relationships between three types of flavonols and the occurrence of pancreatic cancer. Their report is published in the American Journal of Epidemiology.

Food-frequency questionnaires were administered to over 180,000 participants living in Hawaii and California. In the next 8 years, 529 cases of pancreatic cancer occurred. Intake of flavonols was liked to a reduced risk of the cancer. What are flavonols? There are three main types: q uercetin, found in apples, tea, onions, nuts, berries, cauliflower, and cabbage; kaempferol, found in apples, onions, leeks, citrus fruits, grapes, red wine, gingko biloba, and St. John's wort; and m yricetin, found in berries, red onions, vegetables, teas, wine, and herbs.

When individual foods were studied, it was found that some were more protective than others: onions and black tea had “modest effects”, while apples, green tea or herbal teas had no benefits. In smokers (who presumably were ‘sensitized’, as smoking is the only known risk factor for pancreatic cancer), quercetin intake was linked with a relative risk reduction of 0.41, kaempferol with a risk reduction of 0.27, and myricetin with a risk reduction of 0.55.

What’s the bottom line? Eat plenty of onions, drink red wine (in moderation), and, of course, don’t smoke.