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Diet, nutrition and prostate cancer
1Cancer Epidemiology Centre, Anti-Cancer Council of Victoria, Carlton South, Australia. ggg@accv.org.au
International Journal of Cancer
|January 1, 1997
Summary
Diet and prostate cancer risk are linked, with animal products potentially increasing risk and some nutrients like lycopene and vitamin D showing protective effects. Further research requires large prospective studies with detailed dietary and genetic data.
Area of Science:
- Oncology
- Nutritional Science
- Epidemiology
Background:
- Prostate cancer causes remain largely unknown, despite population incidence variations suggesting environmental/lifestyle factors.
- Microscopic tumor prevalence is similar globally, raising questions about progression to aggressive disease.
Purpose of the Study:
- To review current understanding of dietary and nutritional factors influencing prostate cancer development and progression.
- To identify promising areas for future research, including specific nutrients and phytochemicals.
Main Methods:
- Review of existing literature on diet, nutrition, and prostate cancer.
- Analysis of associations between specific food groups, nutrients, and cancer outcomes.
- Discussion of limitations in current research and recommendations for future studies.
Main Results:
- Strongest associations with increased risk include red meat, eggs, dairy, and fat intake.
- Protective effects of fruits, vegetables, lycopene, alpha-tocopherol, and vitamin D are suggested but require more consistent evidence.
- Phytoestrogens and obesity show limited or unclear associations with prostate cancer.
Conclusions:
- Dietary factors may subtly influence prostate cancer, but effects can be masked by measurement error.
- Large prospective studies with detailed dietary assessments and genetic analysis are needed.
- Further investigation into phytochemicals and hormonal influences is warranted.