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Flavonols lower pancreatic-cancer risk

HONOLULU, April 17 (UPI) -- A study of California and Hawaii residents found that a diet high in fruits and vegetables might help reduce pancreatic-cancer risk.

Flavonols are found in plants, but the highest concentrations are found in onions, apples, berries, kale and broccoli.

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People who ate the largest amounts of flavonols had a 23-percent reduced risk of developing pancreatic cancer compared with those who ate the least, according to research team leader Dr. Laurence Kolonel of the Cancer Research Center of Hawaii.

Smokers gained the most. Those who ate the most flavonols reduced their risk of developing pancreatic cancer by 59 percent, compared with those who ate the least, says the study's lead author, Ute Nothlings, who conducted the study as a postdoctoral fellow in Hawaii and is now a researcher at the German Institute of Human Nutrition Potsdam-Rehbruecke.

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