The pancreas doesn’t often get enough credit as far as organs go. In fact, it does one of the most important functions that our body needs. It secretes important hormones that aid in our digestion and more popularly, it secretes insulin which regulates blood sugar levels. Pancreatic cancer is often hard to detect so it’s important to take steps to prevent it.
Turmeric has been shown to possess cancer-fighting properties that may make it effective against many types of cancer, including pancreatic cancer. Turmeric contains strong antioxidant compounds and may prevent nitrosamine formation and inhibit aflatoxin production. These are two processes which have been associated with an increased risk of cancer.1 Don’t miss out on adding it to your next curry.
Paprika contains an important compound called zeaxanthin which is said to decrease the pancreatic cancer risk. It’s a great way to add a kick to your dishes without too much spice.2 Not to mention the little bit of capsaicin in the paprika also helps fight inflammation.
3. Whole Grains
Whole grains have a lot more fiber than refined flours and processed products. They are less likely to spike your glycemic index. And are proven to reduce your likelihood of developing pancreatic cancer.3 Add things like quinoa, barley, and steel cut oats to your diet.
Nuts are already a great source of healthy fats. They make a healthy snack and are an essential part of a healthy diet. Studies show that women who ate 28g of nuts a day showed a significantly lower risk of developing pancreatic cancer.4
Carrots and other orange vegetables like squash and pumpkin as well as tomatoes contain alpha-tocopherol. This is another compound which is said to cut down on pancreatic cancer risk.5 It is also a form of Vitamin E which is easily absorbed by humans. These vegetables are great in soups during the cold winter months. Try adding a touch of turmeric to up their cancer-fighting properties.
Broccoli and other cruciferous vegetables like cauliflower, cabbage, and Brussels sprouts are popular for their cancer-fighting properties. They contain compounds called isothiocyanates which seem to inhibit the growth of cancer cells.6
7. Bell Peppers
Bell peppers, especially red bell peppers are an amazing source of vitamin C. They contain more vitamin C than most citrus fruits in fact.7 Vitamin C is an important antioxidant which has important cancer-fighting properties.8 Add them to your next stir-fry or finely chopped up in your salad to add crunch. The peppers also contain beta-carotene which is another antioxidant popular for its anti-cancer properties.
Garlic has been shown in several studies to be effective in preventing pancreatic cancer as well cancer of the mouth, stomach, colon, and esophagus.9 It’s also great for your heart thanks to the anti-inflammatory effects. Garlic is delicious so don’t be afraid of its pungency. The bad breath is a small price to pay for its amazing health benefits.
All these flavorful foods are not just ways to prevent pancreatic cancer. They have plenty of benefits outside of their cancer-fighting properties. They’ll help you stay fit and keep your body functioning well.
|↑1||Ravindran, Jayaraj, Sahdeo Prasad, and Bharat B. Aggarwal. “Curcumin and cancer cells: how many ways can curry kill tumor cells selectively?.” The AAPS journal 11, no. 3 (2009): 495-510.|
|↑2, ↑3, ↑6||Casari, Ilaria, and Marco Falasca. “Diet and pancreatic cancer prevention.” Cancers 7, no. 4 (2015): 2309-2317.|
|↑4||Bao, Ying, Jiali Han, Frank B. Hu, Edward L. Giovannucci, Meir J. Stampfer, Walter C. Willett, and Charles S. Fuchs. “Association of nut consumption with total and cause-specific mortality.” N Engl J Med 2013, no. 369 (2013): 2001-2011.|
|↑5, ↑8||Jeurnink, Suzanne M., Martine M. Ros, Max Leenders, Franzel JB Van Duijnhoven, Peter D. Siersema, Eugene HJM Jansen, Carla H. Van Gils et al. “Plasma carotenoids, vitamin C, retinol and tocopherols levels and pancreatic cancer risk within the European Prospective Investigation into Cancer and Nutrition: A nested case–control study.” International journal of cancer 136, no. 6 (2015).|
|↑7||Basic Report: 11333, Peppers, sweet, green, raw. United States Department Of Agriculture|
|↑9||Garlic and Cancer Prevention. National Institute Of Health|