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FOODS THAT LOWER THE RISK OF PANCREATIC CANCER

High-fiber, high-polyphenol/antioxidant plant-based foods (Ibrahim et al. 2023)

Pearled barley. Low-fat, low-sugar, low-sodium, source of carb, protein, fiber, minerals, phytochemicals including antioxidants

Wholegrains

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Sunflower seeds. High-fat (mainly heart-healthy mono and polyunsaturated fat, but also appreciable saturated fat), low-sugar, low-sodium, source of protein, fiber, iron and other minerals, vitamin E, phytochemicals including antioxidants

Seeds

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Almonds. High-fat (mainly heart-healthy mono and polyunsaturated fat but also appreciable saturated fat), low-sugar, low-sodium, source of protein, fiber, calcium, iron,, phytochemicals including antioxidants and phytosterols
Broad beans. Fave beans. Very low-fat, low-sodium, high-protein, high-carb,source of fiber, minerals, folate, vitamin K, phytochemicals including antioxidants

Beans, lentils, peas (legumes)

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Spring greens. Low-fat, low-sugar, low-sodium, high-fiber source of calcium, iron, potassium, folate, vitamins A, C, E and K, phytochemicals including antioxidants
Red cabbage. Low-fat, low-sugar, low-sodium, high-fiber source of calcium, iron, vitamin K, phytochemicals including antioxidants
Strawberries. Low-fat, low-protein, low-sodium, source of fiber, folate vitamin C, phytochemicals including antioxidants
Clementine. Very-low-fat, very-low-protein, low-sodium, source of fiber, vitamin C, phytochemicals including antioxidants
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