In one of the largest studies of its kind, UCSF researchers have found that eating lots of fruits and vegetables -- particularly vegetables -- is associated with about a 50 percent reduction in the risk of developing pancreatic cancer. Pancreatic cancer is difficult to diagnose and remains largely untreatable. It kills about 30,000 people in the U.S. each year and has a five-year survival under four percent. The vegetables most strongly associated with increased protection were onions, garlic, beans, yellow vegetables (such as carrots, yams, sweet potatoes, corn and yellow squash), dark leafy vegetables and cruciferous vegetables. Light-green vegetables, tomatoes...