Latest study findings from the University of California have found that eating more raw vegetables everyday may help cut the risk of pancreatic cancer by fifty percent. Researchers discovered that eating five or more servings of yellow and dark green vegetables, such as yams, carrots, kale and spinach on a daily basis was linked with a lower risk of pancreatic cancer in the study.
In interviews with over 2000 men and women, including over 500 pancreatic cancer patients, researchers cataloged how much produce study participants ate for a year. Researchers then compared the habits of the cancer patients to the other, randomly selected participants. Those who ate at least five servings of fruit and vegetables had half the cancer risk compared with those who ate two or fewer servings.
Researchers also found eating fruit, especially oranges and other citric ones, was also helpful but far less beneficial than their vegetable counterparts. The way the food was prepared also seemed to make a difference, with cooked vegetables providing fewer benefits.
The study will be published in the September issue of the medical journal Cancer, Epidemiology, Biomarkers and Prevention.
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