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A new study by researchers from the University of East Anglia suggests that a diet high in antioxidants such as selenium and vitamins C and E may reduces the risk of pancreatic cancer by up to 67 percent.

The study, which is observational in nature has only associated consumption of antioxidants to lowered risk of pancreatic cancer and does not establish a cause and effect relationship.

However, according to the British researchers, if further research proves a direct link, this type of diet could prevent 8 percent of pancreatic cancer cases.

The disease affects 7,500 people every year and only three percent of the patients diagnosed with this type of cancer survive five years after the diagnosis.

For the study, the researchers examined the data of about 24,000 men and women aged between 40 and 74. The researchers studied their diet per week and the method of its preparation.

The findings revealed that 25 per cent of people who took in the most selenium - a mineral found in nuts, fish and cereals, had half the risk of developing pancreatic cancer compared with those whose intake was in the bottom 25 per cent, reported the Telegraph.

The people, who consumed vitamins C, E and selenium together the most, were 67 per cent less likely to contract the disease when compared to those who consumed the antioxidants in very less amounts.

It was found that those who had high amounts of Vitamin C and E, were consuming 16 times the amount recommended b NHS every day.

"If a causal association is confirmed by reporting consistent findings from other epidemiological studies, then population based dietary recommendations may help to prevent pancreatic cancer," the authors wrote according to Telegraph.

The study was published in the journal Gut.