Pancreatic cancer is a cruel disease, killing more than a quarter of a million Americans each year, typically within six months of their diagnosis. But simply boosting your dietary intake of three common antioxidants could provide protection, suggests a new study published July 23, 2012 in the journal Gut.

The study tracked the health and dietary habits of 23,500 people taking part in the European Prospective Investigation of Cancer study. Participants kept a diary of the foods they ate for seven days, along with details on how the foods were cooked. Forty-nine of the study volunteers developed pancreatic cancer within 10 years of beginning the study. By 2010 the number of those with pancreatic cancer jumped to 84. Most survived six months or less after the cancer was discovered. 

The researchers compared study participants’ food diaries to see if there were any dietary differences between those who developed the disease and those who didn’t. They found that the participants who ate the most selenium-rich foods had roughly half the risk of pancreatic cancer. They also found that those who ate the most foods rich in vitamins C and E, plus selenium, were 67 percent less likely to be diagnosed with the disease. 

The study authors speculate that these antioxidants might neutralize harmful metabolic by-products called free radicals that can damage cells and which may contribute to cancer. Antioxidants may also guard against cancer by stimulating the body’s immune response.

These finding suggest that one out of every 12 cases of pancreatic cancer could be prevented by simply eating more of the foods rich in these antioxidants. Selenium can be found in Brazil nuts; barley; fish like cod, tuna and halibut; beef and turkey. Citrus fruit, bell peppers, dark leafy greens, broccoli and strawberries all boast healthy amounts of vitamin C. And you can find vitamin E in nuts, sunflower seeds, dried apricots, asparagus and dark leafy greens.

Are you looking to incorporate more antioxidant-rich foods in your next dinner? Check out our recipe for bell pepper and potato tagine.