Academics have been exploring the link between daily diet and cancer. A new study shows that eating foods rich in the natural antioxidants selenium and vitamins C and E may help reduce people’s risk of pancreatic cancer. Researchers at the University of East Anglia and other institutions reported in a new issue of the journal Gut that they followed more than 20,000 people, during which they were asked to report on the types of foods they ate daily, their portion sizes and the way they cooked them. The analysis showed that those who consumed the most antioxidants, such as selenium, through food had a 67 percent lower risk of pancreatic cancer compared to those who consumed the least. Such nutrients are often found in foods such as cereals, nuts, fruits and vegetables. But the researchers also pointed out that the study has only revealed a link, and has not yet fully proved the causal relationship. However, it is estimated that once it is proven that the reduced risk of pancreatic cancer is caused by differences in daily food intake, then one in 12 cases of pancreatic cancer could be avoided by changing dietary habits. Andrew Hart, who led the study, believes that the mechanism by which antioxidants work may include neutralizing carcinogens caused by bad habits such as smoking, or promoting the body’s own immune system to play a role in fighting cancer.