We have been told to eat our whole grains, but a recent study reinforces this healthful practice. Whole grains appear to lower the risk of developing pancreatic cancer, a deadly cancer with a median survival of only three to six months.
This study, conducted in the San Francisco Bay area, looked at the dietary habits of individuals and their subsequent risk of pancreatic cancer. Those who consumed two or more servings of whole grains per day (2 slices of whole grain bread), had a 40 percent lower risk of developing this deadly cancer. Reductions in risk were also noted with the consumption of brown rice and tortillas. Sadly, for those who enjoy that convenience store accompianment to their morning cup of java, doughnuts were associated with nearly double the risk. Fiber in this study also received a medal, with a 35 percent lower risk of pancreatic cancer in those getting more than 26 grams per day relative to those ingesting less than 15 grams.For a food to be classified as whole grain by the FDA, 51 percent of the product must consist of whole grains, that is, grain with all three of the kernels intact. Check the ingredients, and purchase products that list whole-wheat flour, rather than enriched wheat flour, on the label.
Examples of whole grains include:
- Whole wheat flour (also known as graham flour)
- Cracked wheat (bulgur)
- Oatmeal
- Rolled oats
- Quick oats
- Whole cornmeal
- Whole grain barley
More tips on dietary and environmental steps to lower the risk of pancreatic cancer can be found on our September 5, 2007 blog entry. For further information on cancer prevention, visit Avoiding Cancer One Day At A Time, or read "Avoiding Cancer One Day At A Time: Practical Advice for Preventing Cancer".
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