Nutrition, dietary interventions and prostate cancer: The latest evidence
BMC Medicine
01/20/2015
Lin PH, et al. – Prostate cancer (PCa) remains a leading cause of mortality in US men and the prevalence continues to rise world–wide especially in countries where men consume a ‘Western–style’ diet. The combination of all the beneficial factors for PCa risk reduction in a healthy dietary pattern may be the best dietary advice. This pattern includes rich fruits and vegetables, reduced refined carbohydrates, total and saturated fats, and reduced cooked meats.
- Epidemiologic, preclinical and clinical studies suggest a potential role for dietary intake on the incidence and progression of PCa.
- ‘This minireview provides an overview of recent published literature with regard to nutrients, dietary factors, dietary patterns and PCa incidence and progression.
- Low carbohydrates intake, soy protein, omega–3 (w–3) fat, green teas, tomatoes and tomato products and zyflamend showed promise in reducing PCa risk or progression.
- A higher saturated fat intake and a higher {beta}–carotene status may increase risk.
- A ‘U’ shape relationship may exist between folate, vitamin C, vitamin D and calcium with PCa risk.
- Despite the inconsistent and inconclusive findings, the potential for a role of dietary intake for the prevention and treatment of PCa is promising.
- The combination of all the beneficial factors for PCa risk reduction in a healthy dietary pattern may be the best dietary advice.
Abstract
Prostate cancer (PCa) remains a leading cause of mortality in US men and the prevalence continues to rise world-wide especially in countries where men consume a ‘Western-style’ diet. Epidemiologic, preclinical and clinical studies suggest a potential role for dietary intake on the incidence and progression of PCa. ‘This minireview provides an overview of recent published literature with regard to nutrients, dietary factors, dietary patterns and PCa incidence and progression. Low carbohydrates intake, soy protein, omega-3 (w-3) fat, green teas, tomatoes and tomato products and zyflamend showed promise in reducing PCa risk or progression. A higher saturated fat intake and a higher β-carotene status may increase risk. A ‘U’ shape relationship may exist between folate, vitamin C, vitamin D and calcium with PCa risk. Despite the inconsistent and inconclusive findings, the potential for a role of dietary intake for the prevention and treatment of PCa is promising. The combination of all the beneficial factors for PCa risk reduction in a healthy dietary pattern may be the best dietary advice. This pattern includes rich fruits and vegetables, reduced refined carbohydrates, total and saturated fats, and reduced cooked meats. Further carefully designed prospective trials are warranted.