Wednesday, May 28, 2008

Food trivia of a non-cancerous kind

Occasionally the folks from RealAge will fire something our way. This morning, they're touting vegetables that, some studies say, could reduce your risk of pancreatic cancer. The relationship between diet and health (specifically cancers) has been heightened in the last 10 years. It's only fitting that probably the most lethal of all cancers -- pancreatic -- is being studied to see if there's a food/diet change that might help stave off this deadly, deadly disease.

In an 8-year study, people who consumed the highest levels of three powerful flavonols -- kaempferol, quercetin, and myricetin -- reduced their risk of pancreatic cancer by 23 percent. Not too shabby. And no doubt due to the fact that this super trio of flavonols helps quell oxidative stress, a cell-damaging process that, left unchecked, may pave the way for cancer and other bad health news.

Onions and certain leafy greens like arugula (above. Thanks, Whole Foods) are one way to get these particular flavonols. Here are some others:
Kaempferol: kale, swiss chard, endive, raw spinach, chives, and white beans
Quercetin: asparagus, apples, buckwheat, and tea
Myricetin: fennel, blueberries, cranberries, and carob flour