Prevent Prostate Cancer
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nutrition
How Lycopene and Tomato Products Help Prevent Prostate Cancer
Lycopene is a carotenoid found in red
colored fruits and vegetables such as tomatoes, watermelon, pink
grapefruits, pink guava, papaya, and red bell peppers. It is a very
powerful antioxidant which helps protect the body against various
types of diseases and cancer. Lycopene is believed to be especially
protective in areas of the human body in which it is stored, namely
the liver, lungs, prostate gland, colon, and skin.
In general, research has shown that Lycopene is protective against prostate cancer in vitro and in animal studies; however, research in humans has produced mixed results. This could be due in part to the different natures of the studies conducted. Some studies focus on the dietary consumption of lycopene via tomatoes and other tomato-based products while others focus on carotenoid supplementation and plasma lycopene levels.
Nevertheless, many studies agree that tomato-based products, such as tomato sauce, are the best bio-available sources of lycopene. This is due to two different variables. First, during processing, tomatoes are exposed to high temperatures which help to release bound lycopene. Second, many tomato-based products are high in oil content. Because lycopene is part of the carotenoid family and is a fat-soluble substance, it is best absorbed when in the presence of fat. Therefore, both of these factors increase the bioavailability of lycopene, and allow it to be more effectively absorbed and utilized.
Since tomato-based products have different compositions, the amount and type of tomato product that is recommended to produce benefits against the risks of prostate cancer vary; especially, when compared with different degrees of cancer development. This was seen in an experiment in which the effects of lycopene supplementation were compared to the effects of tomato-based foods on prostate cancer risk. Although results were not statistically significant, the study showed that several foods had positive affects against prostate cancer; yet each was specific to a different category of prostate cancer development. In another study, evidence showed that greater than two servings of plain tomato sauce a week reduced risks by 32% in males who had a family history of the disease. However, statistics were not significant for advanced and non-advanced cancer patients, or for men who had no family history of prostate cancer.
The consumption of lycopene, from tomato-based products is protective against prostate cancer. Nevertheless further research is required to know exactly how much is needed, what type of tomato-based products provide the greatest benefit, and to which type of cancer, increased consumption will reduce the most.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
 |
Life is too important to waste! Learn what you can do to protect yourself and your loved ones from prostate cancer. |
In general, research has shown that Lycopene is protective against prostate cancer in vitro and in animal studies; however, research in humans has produced mixed results. This could be due in part to the different natures of the studies conducted. Some studies focus on the dietary consumption of lycopene via tomatoes and other tomato-based products while others focus on carotenoid supplementation and plasma lycopene levels.
Nevertheless, many studies agree that tomato-based products, such as tomato sauce, are the best bio-available sources of lycopene. This is due to two different variables. First, during processing, tomatoes are exposed to high temperatures which help to release bound lycopene. Second, many tomato-based products are high in oil content. Because lycopene is part of the carotenoid family and is a fat-soluble substance, it is best absorbed when in the presence of fat. Therefore, both of these factors increase the bioavailability of lycopene, and allow it to be more effectively absorbed and utilized.
Since tomato-based products have different compositions, the amount and type of tomato product that is recommended to produce benefits against the risks of prostate cancer vary; especially, when compared with different degrees of cancer development. This was seen in an experiment in which the effects of lycopene supplementation were compared to the effects of tomato-based foods on prostate cancer risk. Although results were not statistically significant, the study showed that several foods had positive affects against prostate cancer; yet each was specific to a different category of prostate cancer development. In another study, evidence showed that greater than two servings of plain tomato sauce a week reduced risks by 32% in males who had a family history of the disease. However, statistics were not significant for advanced and non-advanced cancer patients, or for men who had no family history of prostate cancer.
The consumption of lycopene, from tomato-based products is protective against prostate cancer. Nevertheless further research is required to know exactly how much is needed, what type of tomato-based products provide the greatest benefit, and to which type of cancer, increased consumption will reduce the most.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
How Soy Isoflavones Help Prevent Prostate Cancer
Soy isoflavones, such as genistein and
daidzein, are found naturally in soy beans and soy products. They
are antioxidants, but also exhibit similar affects to estrogen in
the human body. In recent years, soy isoflavones have gained much
attention because of their possible protective effects against
prostate cancer. This attention is mainly due to a very low
incidence of prostate cancer in Asian males, whose diets are very
high in soy.
Studies done on isoflavones, in vitro, confirm that these bioactive compounds, specifically genistein and daidzein, have protective affects against prostate cancer cell development. Nevertheless, further studies in humans have not proven as definitive. Most studies on soy isoflavones have been done in Chinese and Japanese men, making it very difficult to translate these results to higher risk populations. In these studies, the men have already been consuming diets very high in soy and therefore it is difficult to asses the benefits that may be seen in other populations.29,30 Still, many of these studies agree that consumption of soy isoflavones does decrease the risk of prostate cancer.
In a study done on native Japanese subjects, men who consumed greater than 32.8 mg/day of genistein showed a 29% decrease in risk of prostate cancer compared with men who consumed less than 13.2 mg/day. In the same study decreases in risks occurred with the consumption of different intakes of daidzein and soy based products, however the results were not significant. Other studies that have focused mainly on the effects of soy foods rather than the consumption of specific isoflavones have shown mixed results.
Furthermore, researchers question the effects of soy isoflavones at different stages of cancer. Various results have been seen in both human and animal studies. For that reason, more research is required to identify when soy isoflavone consumption is the most beneficial. Nevertheless, it is clear that the consumption of soy isoflavones in the form of soy-based products can help to reduce the risks of prostate cancer.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
 |
Life is too important to waste! Learn what you can do to protect yourself and your loved ones from prostate cancer. |
Studies done on isoflavones, in vitro, confirm that these bioactive compounds, specifically genistein and daidzein, have protective affects against prostate cancer cell development. Nevertheless, further studies in humans have not proven as definitive. Most studies on soy isoflavones have been done in Chinese and Japanese men, making it very difficult to translate these results to higher risk populations. In these studies, the men have already been consuming diets very high in soy and therefore it is difficult to asses the benefits that may be seen in other populations.29,30 Still, many of these studies agree that consumption of soy isoflavones does decrease the risk of prostate cancer.
In a study done on native Japanese subjects, men who consumed greater than 32.8 mg/day of genistein showed a 29% decrease in risk of prostate cancer compared with men who consumed less than 13.2 mg/day. In the same study decreases in risks occurred with the consumption of different intakes of daidzein and soy based products, however the results were not significant. Other studies that have focused mainly on the effects of soy foods rather than the consumption of specific isoflavones have shown mixed results.
Furthermore, researchers question the effects of soy isoflavones at different stages of cancer. Various results have been seen in both human and animal studies. For that reason, more research is required to identify when soy isoflavone consumption is the most beneficial. Nevertheless, it is clear that the consumption of soy isoflavones in the form of soy-based products can help to reduce the risks of prostate cancer.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
How Cruciferous Vegetables Help Prevent Prostate Cancer
Cruciferous vegetables are a family of
vegetables named for their cross shaped (crucifer) flower petals.
When cruciferous vegetables are damaged or chewed on the plant
produces a compound known as sulforaphane. Sulforaphane increases
the activity of proteins in the body and helps repair damage caused
by cancer promoting agents, this in turn, slows the development of
cancer.
Research has shown that the consumption of cruciferous vegetables can decrease the risk of developing prostate cancer. In the Health Professionals Follow-Up Study, data showed that men who ate greater than five servings of cruciferous vegetables per week, for eight years prior to the study, reduced their risks of developing prostate cancer by 10-20%. Furthermore, the study showed that men younger than 65 years of age, who had been diagnosed with organ-confined prostate cancer (meaning the cancer had not yet spread to other areas outside of the prostate gland) showed greater benefits from consuming cruciferous vegetables than those who were older and diagnosed in the more advanced stages of the disease. This suggests that cruciferous vegetables are more protective against prostate cancer when consumed during the earliest stages of tumor development.
Research has also shown cruciferous vegetables provide a greater benefit when eaten raw rather than cooked. This is because the enzyme responsible for the release of sulforpahane is inactivated when exposed to heat. This suggests that raw cruciferous vegetables provide a greater concentration of sulforaphane than cooked vegetables, and therefore have a greater capacity to fight against the development of prostate cancer.
Finally, out of all of the cruciferous vegetables available, the two that have shown the greatest benefit in preventing prostate cancer are cauliflower and broccoli. Cauliflower and broccoli are particularly high in the pre-cursor to sulforaphane, and thus form the greatest concentrations of the compound when consumed. Other cruciferous vegetables that do not have such high concentrations of sulforaphane, but still provide benefits include:
Arugula
Cabbage
Kale
Rutabagas
Bok choy
Chard
Mustard Greens
Turnips
Brussels sprouts
Collard Greens
Radishes
Watercress
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
 |
Life is too important to waste! Learn what you can do to protect yourself and your loved ones from prostate cancer. |
Research has shown that the consumption of cruciferous vegetables can decrease the risk of developing prostate cancer. In the Health Professionals Follow-Up Study, data showed that men who ate greater than five servings of cruciferous vegetables per week, for eight years prior to the study, reduced their risks of developing prostate cancer by 10-20%. Furthermore, the study showed that men younger than 65 years of age, who had been diagnosed with organ-confined prostate cancer (meaning the cancer had not yet spread to other areas outside of the prostate gland) showed greater benefits from consuming cruciferous vegetables than those who were older and diagnosed in the more advanced stages of the disease. This suggests that cruciferous vegetables are more protective against prostate cancer when consumed during the earliest stages of tumor development.
Research has also shown cruciferous vegetables provide a greater benefit when eaten raw rather than cooked. This is because the enzyme responsible for the release of sulforpahane is inactivated when exposed to heat. This suggests that raw cruciferous vegetables provide a greater concentration of sulforaphane than cooked vegetables, and therefore have a greater capacity to fight against the development of prostate cancer.
Finally, out of all of the cruciferous vegetables available, the two that have shown the greatest benefit in preventing prostate cancer are cauliflower and broccoli. Cauliflower and broccoli are particularly high in the pre-cursor to sulforaphane, and thus form the greatest concentrations of the compound when consumed. Other cruciferous vegetables that do not have such high concentrations of sulforaphane, but still provide benefits include:
Arugula
Cabbage
Kale
Rutabagas
Bok choy
Chard
Mustard Greens
Turnips
Brussels sprouts
Collard Greens
Radishes
Watercress
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
Introduction to the Role of Nutrition in the Prevention of Prostate Cancer
Prostate Cancer is the most common
cancer in American males. In the United States it accounts for 14%
of all cancer deaths, second only to lung cancer (all facts and
citations in this article are from the guide, Nutritional
Prevention of Prostate Cancer, found at
http://www.PreventProstateCancer.info). Development of prostate
cancer is influenced by several factors: age, race, genetics, diet
and lifestyle. Although prostate cancer can develop at any age, it
is more common in older men and risks increase with advancing age.
In fact, over 60% of all prostate cancers are diagnosed in men over
the age of 65. As for race, Asian-Americans are at the lowest risk
while African-Americans are at the highest risk, with white males
falling somewhere in the middle. Furthermore, men that have at
least one first-degree relative with prostate cancer (such as a
father, brother, or son) are more than twice as likely to develop
the disease.
Unfortunately, little can be done to decrease the risks related to age, race, or genetics; nevertheless, much can be done in relation to diet and lifestyle. In 2004, 65% of adults and 17% of children in the United States were classified as overweight or obese, making the U.S. the fattest country in the world. This is because Americans live mostly sedentary lives, and eat a diet high in processed foods. While the United States is the fattest of all countries in the world, we also have the highest incidence of prostate cancer. Many researchers believe that this is due in part to our deteriorating diets. While obesity has never been linked with increased risk of prostate cancer, it is evident that obesity slows down the bodyís ability to heal and ward off disease.
Improving the lifestyle and diets of Americans will by no means eliminate the risk of prostate cancer; however it can reduce the risks. Diets high in whole foods (meaning foods that have undergone very little processing), such as fruits and vegetables are high in vitamins, minerals, and other bioactive compounds. All of these substances help the body to function properly, promote the growth of healthy cells, and prevent the development of cancer and disease.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
 |
Life is too important to waste! Learn what you can do to protect yourself and your loved ones from prostate cancer. |
Unfortunately, little can be done to decrease the risks related to age, race, or genetics; nevertheless, much can be done in relation to diet and lifestyle. In 2004, 65% of adults and 17% of children in the United States were classified as overweight or obese, making the U.S. the fattest country in the world. This is because Americans live mostly sedentary lives, and eat a diet high in processed foods. While the United States is the fattest of all countries in the world, we also have the highest incidence of prostate cancer. Many researchers believe that this is due in part to our deteriorating diets. While obesity has never been linked with increased risk of prostate cancer, it is evident that obesity slows down the bodyís ability to heal and ward off disease.
Improving the lifestyle and diets of Americans will by no means eliminate the risk of prostate cancer; however it can reduce the risks. Diets high in whole foods (meaning foods that have undergone very little processing), such as fruits and vegetables are high in vitamins, minerals, and other bioactive compounds. All of these substances help the body to function properly, promote the growth of healthy cells, and prevent the development of cancer and disease.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
The Role of Dietary Fats in the Prevention of Prostate Cancer
Over the years dietary fats have
received a lot of attention from the media because of their
association with increased risks of heart disease (all facts and
citations in this article are from the guide, Nutritional
Prevention of Prostate Cancer, found at
http://www.PreventProstateCancer.info). Due to this publicity,
saturated and trans-fats have become known as bad fats while
monounsaturated and polyunsaturated fats are considered good fats.
How does this all fit in with the risks of Prostate Cancer?
Well, researchers have found little to no association between total fat, saturated fat, trans-fats, and monounsaturated fats with increased risks of prostate cancer. However, many studies show a relationship between prostate cancer and the consumption of some polyunsaturated fats. Polyunsaturated fats include the omega-3 and omega-6 fatty acids such as alpha-linolenic acid (ALA), linoleic acid (LA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).
Studies have shown that high levels of ALA consumption, in the form of red meats and dairy products, is associated with increased risks of prostate cancer, while consumption of DHA and EPA from fatty ocean fish is associated with decreased risk of prostate cancer. In fact, one study in particular showed that eating 3 servings of fatty fish per week resulted in a significant decrease in risk. However consumption of greater than 3 servings per week showed light increases in risk, especially in patients whose cancer had metastasized to other areas of the body.
Research has shown that it is the consumption of cold water fatty fish such as salmon, herring, mackerel, anchovies, and sardines that provide the protection against prostate cancer. Studies evaluating the effects of supplementation of DHA and EPA in the form of fish oils have no association with decreased risks. It is commonly believed that fish rather than fish oils contain other preventative compounds such as vitamin D and retinol (Vitamin A) that aid in the prevention of cancer.
With all of that said, it is important to note that ALA is an essential fatty acid and therefore should not be completely eliminated from the diet. Essential fats like ALA and LA are vital to the body, and must be obtained through the diet because the human body is incapable of making them out of other substances. Therefore you should not eliminate all sources of ALA from your diet.
Lastly, in most studies, risks of prostate cancer were only associated with animal sources of ALA, while other studies showed an association with both non-animal (vegetable oils) and animal sources (red meat and dairy). Despite this discrepancy in results, it is clear that diets high in red meat and dairy products contain high levels of ALA; they are the primary risk of prostate cancer. Therefore, replacing red meat with fatty fish a couple of times a week is a good way to reduce your risks of prostate cancer.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
 |
Life is too important to waste! Learn what you can do to protect yourself and your loved ones from prostate cancer. |
Well, researchers have found little to no association between total fat, saturated fat, trans-fats, and monounsaturated fats with increased risks of prostate cancer. However, many studies show a relationship between prostate cancer and the consumption of some polyunsaturated fats. Polyunsaturated fats include the omega-3 and omega-6 fatty acids such as alpha-linolenic acid (ALA), linoleic acid (LA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).
Studies have shown that high levels of ALA consumption, in the form of red meats and dairy products, is associated with increased risks of prostate cancer, while consumption of DHA and EPA from fatty ocean fish is associated with decreased risk of prostate cancer. In fact, one study in particular showed that eating 3 servings of fatty fish per week resulted in a significant decrease in risk. However consumption of greater than 3 servings per week showed light increases in risk, especially in patients whose cancer had metastasized to other areas of the body.
Research has shown that it is the consumption of cold water fatty fish such as salmon, herring, mackerel, anchovies, and sardines that provide the protection against prostate cancer. Studies evaluating the effects of supplementation of DHA and EPA in the form of fish oils have no association with decreased risks. It is commonly believed that fish rather than fish oils contain other preventative compounds such as vitamin D and retinol (Vitamin A) that aid in the prevention of cancer.
With all of that said, it is important to note that ALA is an essential fatty acid and therefore should not be completely eliminated from the diet. Essential fats like ALA and LA are vital to the body, and must be obtained through the diet because the human body is incapable of making them out of other substances. Therefore you should not eliminate all sources of ALA from your diet.
Lastly, in most studies, risks of prostate cancer were only associated with animal sources of ALA, while other studies showed an association with both non-animal (vegetable oils) and animal sources (red meat and dairy). Despite this discrepancy in results, it is clear that diets high in red meat and dairy products contain high levels of ALA; they are the primary risk of prostate cancer. Therefore, replacing red meat with fatty fish a couple of times a week is a good way to reduce your risks of prostate cancer.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
The Role of Heterocyclic Amines and Grilled Meat in Preventing Prostate Cancer
Heterocyclic Amines (HCAs) are cancer
promoting chemicals that form during the cooking of meats such as
beef, pork, fowl, and fish. Researchers have now identified 17
different HCAs (all facts and citations in this article are from
the guide, Nutritional Prevention of Prostate Cancer, found at
http://www.PreventProstateCancer.info). Of the HCAs identified,
PhIP has gained the most attention because of its strong
association with prostate cancer in rodents. Nevertheless, research
has yet to consistently prove the same effects in humans.
For the most part, research on HCAs have focused on the affects of four different factors: type of meat, cooking method, temperature, and time. Overall, there does not seem to be a correlation between meat type and cooking method with increased risk of prostate cancer. However, there does seem to be a strong association with meats that have been cooked at higher temperatures and for longer cooking times. In one study, consumption of greater than 10 grams per day of very well-done meat increased risk of prostate cancer by 42%. Another study focusing on the consumption of well-done meat showed a 22% increased risk of all prostate cancer, and a 97% increased risk of advanced prostate cancer.
Elevated risks were especially seen in grilled meats which contain high levels of PhIP. PhIP is the most carcinogenic (cancer promoting) of all HCAs, and is formed when exposed directly to open flames (i.e. grilling). High PhIP intake alone has been shown to increase risk of prostate cancer by 22%. Also, evidence shows that consumption of high levels of PhIP cause increases in carcinogenic compounds in both healthy and cancerous tissue.
From this research, it can be concluded that higher consumption of well-done and very well-done meats can increase the risks of prostate cancer. Regular consumption of grilled meats, in particular, poses the greatest risk. Therefore it is wise to reduce the amount of grilled meats consumed in the diet.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
 |
Life is too important to waste! Learn what you can do to protect yourself and your loved ones from prostate cancer. |
For the most part, research on HCAs have focused on the affects of four different factors: type of meat, cooking method, temperature, and time. Overall, there does not seem to be a correlation between meat type and cooking method with increased risk of prostate cancer. However, there does seem to be a strong association with meats that have been cooked at higher temperatures and for longer cooking times. In one study, consumption of greater than 10 grams per day of very well-done meat increased risk of prostate cancer by 42%. Another study focusing on the consumption of well-done meat showed a 22% increased risk of all prostate cancer, and a 97% increased risk of advanced prostate cancer.
Elevated risks were especially seen in grilled meats which contain high levels of PhIP. PhIP is the most carcinogenic (cancer promoting) of all HCAs, and is formed when exposed directly to open flames (i.e. grilling). High PhIP intake alone has been shown to increase risk of prostate cancer by 22%. Also, evidence shows that consumption of high levels of PhIP cause increases in carcinogenic compounds in both healthy and cancerous tissue.
From this research, it can be concluded that higher consumption of well-done and very well-done meats can increase the risks of prostate cancer. Regular consumption of grilled meats, in particular, poses the greatest risk. Therefore it is wise to reduce the amount of grilled meats consumed in the diet.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.