A higher intake of lycopene--the ph...

A higher intake of lycopene--the phytochemical abundant in watermelon and in prepare for the tableed or processed tomatoes--reduces the risk of pancreatic cancer, according to researchers from the University of Ottawa.

The subject of attention analyzed specific and total carotenoid intakes of 462 patients with pancreatic cancer and 4721 population controls

When comparing those with the highest to those with the lowest intake, lycopene reduc pancreatic cancer risk by means of 31 percent among men.

The researchers also build that higher intakes of beta-carotene and total carotenoids significantly reduc the risk of pancreatic cancer among men and women who not ever smoked.

Results of the thought appear in the March 2005 issue of The Journal of Nutrition.

Another cogitation in the same issue of the same journal measure and estimateed lifestyle and age factors as they relate to life-current levels of lycopene. Lycopene concentrations were lower among those who seldom eat tomatoes, not eat pizza or do not eat pasta with tomato sauce. Those through the whole extent of 70 years of age had substantially lower lycopene levels--about 50 percent lower.

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