A high intake of the flavonols found in certain fruits and vegetables can decrease the risk of developing pancreatic cancer a quarter in non-smokers, and more than twice that in smokers, according to a new study published in the American Journal of Epidemiology.
The study provides evidence for a preventive effect of flavonols on pancreatic cancer, particularly for current smokers, researchers noted.
Researchers with the Multiethnic Cohort Study questioned 183,158 residents of
Because pancreatic cancer tends to be diagnosed very late, fatality from the disease is high; only two percent of those who are diagnosed with the cancer are still alive five years later. According to the National Cancer Institute, pancreatic cancer causes approximately 34,000 deaths annually, and there are 38,000 new cases each year.
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Berries and Onions Slash Pancreatic Cancer Risk By Up To 59 Percent
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