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Nutrition and prostate cancer
B J Schmitz-Dräger1, M Eichholzer, B Beiche
1Urology, EuromedClinic, Fürth, Germany. bsd@euromed.de
Urologia Internationalis
|July 21, 2001
Summary
Dietary changes, including reduced calorie and fat intake, and increased phytoestrogens, vitamins D and E, and selenium, may lower prostate cancer risk and progression. Further research is needed to confirm these nutritional impacts.
Area of Science:
- Oncology
- Nutritional Science
- Preventive Medicine
Background:
- Nutrition significantly influences prostate cancer development and progression.
- Epidemiological data and experimental studies suggest dietary modifications can impact prostate cancer risk.
Purpose of the Study:
- To review evidence on nutritional factors affecting prostate cancer incidence and progression.
- To highlight the rationale for large-scale dietary intervention trials in prostate cancer chemoprevention.
Main Methods:
- Review of experimental studies and epidemiological data (case-control, cohort).
- Analysis of the potential impact of specific dietary components on prostate cancer.
Main Results:
- Reduced energy consumption, a low-fat diet (<30%), and increased intake of phytoestrogens, vitamin D, vitamin E, and selenium are associated with decreased prostate cancer incidence.
- Some dietary interventions show potential antitumoral effects even after disease onset.
Conclusions:
- Dietary interventions show promise for prostate cancer chemoprevention, potentially reducing incidence and slowing tumor progression.
- Large, complex, and costly prospective trials are necessary to validate these findings and further elucidate the role of nutrition in prostate cancer.