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Reducing Pancreatic Cancer Deaths by 50%
A study of 2,000 people for ten years reports eating certain foods reduces the risk of getting pancreatic cancer by 50 percent and helps fight the nation's fourth most deadly disease, if you do get it. The fruits and vegetables that play the biggest roles:
3. Cruciferous vegetables such as broccoli.
4. Dark green leafy vegetables such as spinach, kale or romaine lettuce (not "iceberg").
People who ate five or more servings of these daily had the lowest incidence of pancreatic cancer by far. Meanwhile, diets high in processed meat (sausages, luncheon meats, etc.) may increase the risk of pancreatic cancer by 70 percent, according to a major study of 180,000 individuals published in the Journal of the National Cancer Institute. People who ate the most processed meat suffered double the rate of pancreatic cancer as those who ate the least.
Those who ate even non-processed red meats, including pork, beef, and other red meats, had a 50-percent higher risk of pancreatic cancer compared to those who ate the least.
The culprit might not be the meat, but nitrate-based preservatives and the cooking method, like charcoal-grilling.
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