Omega-3's and Vitamins C and E May all Slash Pancreatic Cancer Risk

A study published in the September 2010 issue of the International Journal of Cancer found that consuming more omega-3 fatty acids may slash pancreatic cancer risk. The study also found that vitamins C and E appear to provide a significant benefit as well.

Researchers from the Department of Epidemiology and Biostatistics at UC San Francisco analyzed data on 532 people with pancreatic cancer and compared them to 1,701 cancer-free individuals.

The researchers found that individuals with the highest intakes of omega-3 fatty acids had a 53% reduction in pancreatic cancer risk compared to those with the lowest intakes. Conversely, saturated fats appeared to increase pancreatic cancer risk by a staggering 60%.

Beyond omega-3's, vitamins C and E also appeared to provide a risk benefit with the highest average intakes associated with 31% and 33% reductions, respectively.

With over 30,000 deaths attributed to pancreatic cancer yearly, it is pegged as the fourth highest cause of cancer deaths in the US. These findings show once again that certain dietary interventions may have the ability to significantly reduce these rates.

Omega-3's also appear to provide numerous health benefits beyond cancer prevention. Previous studies have found that these essential fatty acids may help boost heart health, reduce the risk of age-related vision loss, boost cognitive function and may even help improve mood.

Taking a high quality supplement is a good way to increase omega-3 intake, just be sure that the supplement you choose is certified for purity and high in DHA and EPA, the two most important omega-3 fatty acids. Oily fish like salmon, mackerel and tuna are also high in omega-3's.