January/February 2006
HEALTH BYTES

Fruits and veggies lower risk of pancreatic cancer

In one of the largest studies of its kind, researchers found that people who ate the most fruits and vegetables had a greatly reduced risk of developing pancreatic cancer compared to those who ate the least. In the study of more than 2,200 people, researchers found that people who ate five or more servings per day of certain vegetables and fruits had half the risk of developing pancreatic cancer. The most protective vegetables were onions, garlic, beans, yellow vegetables, dark leafy vegetables and cruciferous vegetables (broccoli, cauliflower, Brussels sprouts); oranges, grapefruits, lemons and other citrus fruits offered the most protection of the fruits.

Cancer, Epidemiology, Biomarkers and Prevention, September 2005