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Cut Cancer Risk With Veggies & Fruits
Including a variety of vegetables in your diet could cut your chances of developing cancer of the pancreas in half, finds a University of California, San Francisco, study. After interviewing more than 2,000 people, researchers conclude that those who ate at least five servings either of vegetables or vegetables and fruit daily had a 50 percent reduced risk for this cancer.
Onions, garlic, beans, carrots, yams, squash, and dark leafy vegetables, as well as cruciferous vegetables like broccoli and cabbage, appeared to offer the greatest protection. Citrus fruits (and their juices) were found to be more protective than other fruits against pancreatic cancer, which is difficult to diagnose and treat.

A Canadian study supports these results. Men consuming the most fresh fruits and cruciferous vegetables had a 49 percent reduced risk of pancreatic cancer. Tomatoes and tomato products are also protective, say the same group of Canadian researchers in another study. Men eating the most lycopene from tomatoes reduced their pancreatic cancer risk by 31 percent.

The U.S. government's revised Dietary Guidelines recommend that Americans consume two cups of fruit and two-anda- half cups of veggies daily. So eat up, and go for variety.

SELECTED SOURCES
"Dietary Intake of Lycopene Is Associated with Reduced Pancreatic Cancer Risk" by Andre Nkondjock et al., Journal of Nutrition, 3/05
"Dietary Patterns and Risk of Pancreatic Cancer" by Andre Nkondjock et al., International Journal of Cancer, 5/05
"Vegetable and Fruit Intake and Pancreatic Cancer in a Population-Based Case-Control Study . . . " by June M. Chan, ScD, et al., Cancer Epidemiology Biomarkers & Prevention, 9/05