Pancreatic cancer is more frequent in people diagnosed with Type 2 diabetes than in non-diabetics.
This is a matter for concern because this form of cancer is one of the most difficult to cure.
The pancreas is a small organ, and signs and symptoms are vague, allowing the disease to grow undetected until it often becomes advanced.
Diet has been implicated as a deciding factor in the risk of developing cancer of the pancreas.
The Journal of Gastrointestinal Cancer in June 2013, reports on the results of a study on nutrients found in fruits and vegetables and their possible role in preventing the disease.
Researchers at the Mayo Clinic in Rochester, USA, looked at:

• 384 people with pancreatic cancer andcompared their nutrient intake with those of
• 963 healthy people.
  

It was found those who, over a five-year period, had a high intake of nutrients found in:

• fruits,
• vegetables, and
• food supplements

had a lower risk of pancreatic cancer than those with a low intake of these foods.
The nutrients included magnesium, niacin, vitamin E, vitamin A, vitamin B6, and vitamin C.
From this information it was concluded eating fruits and vegetables could possibly reduce the risk of developing pancreatic cancer.
Magnesiumis used for over 300 biochemical reactions in the body, so it is not difficult to envision some function it could play in preventing cancer.
One percent of the magnesium in your body is found in the blood, where it travels to all organs, including the pancreas.
Good sources of magnesium include:

• wheat bran,
• spinach or other green leafy vegetables,
• almonds,
• cashews,
• beans and other legumes (including peanuts), and
• oats, to name a few.
  

Niacin, also known as vitamin B3, is thought to play a role in regulating pancreatic enzymes.
It is found in:

• enriched breads and cereals,
• beans, and
• nuts.
  

Some studies show that vitamin E could protect against developing cancer of the pancreas, at least in male smokers.
Good sources include:

• wheat germ,
• sunflower seeds, and
• almonds.
  

At least one study showed vitamin A inhibits the growth of pancreatic cancer.
Good sources include:

• carrots,
• sweet potatoes,
• leafy vegetables, and
• fortified cereals.
  

In 2007 the journal Cancer Research mentioned a possible role dietary Vitamin B6 could play in preventing pancreatic cancer.
Good sources include:

• summer squash,
• bell pepper,
• turnip greens,
• spinach,
• shiitake mushrooms,
• fortified cereals,
• fortified soy-based meat substitutes,
• baked potatoes with skin, and
• bananas.
  

Preliminary studies in the United States have shown a possible role for vitamin C in treating pancreatic cancer according to a report published in March in Cancer Chemotherapy and Pharmacology.
Good sources include:

• citrus fruits,
• guavas,
• sweet peppers, and
• kiwi fruit.