Vegetables and fruit reduce the risk of pancreatic cancer by 50%. Oddly, pork rinds were not mentioned.

Onions, garlic, beans, yellow vegetables (carrots, yams, sweet potatoes, corn and yellow squash), dark leafy vegetables and cruciferous vegetables were most strongly associated with protection against pancreatic cancer, the researchers found. Fruit was also found to offer a protective effect, but much less so than vegetables. Citrus fruits and juices were the most protective fruits.