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In one study, researchers compared the diets of 532 people with pancreatic cancer to 1,701 people without. Those whose diets were low in saturated fats were 37 percent less likely to have pancreatic cancer, and those with diets high in monounsaturated fats were 50 percent less likely. For omega-3, those who consumed at least 850 mg per day were 53 percent less likely than those who got 580 mg or less; and for vitamins C or E, those who got the most were 30 percent less likely than those who got the least. The powerful antioxidants and micronutrients in fruits and vegetables can lower chances of certain cancers.
Researchers in another study compared the diets of 9,622 people with cancer to 16,050 others without. Overall, compared to those who got the least flavonoids, those who consumed the most flavonoids—common in citrus fruits and dark green vegetables—were 20 to 68 percent less likely to have cancer of the breast, colon/rectum, esophagus, kidney, larynx, mouth or ovary. For proanthocyanidins—found in red and purple plants, grapes, cocoa, nuts and berries—people who got the most were up to 33 percent less likely to have colorectal cancer.
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