Diet may reduce risk of prostate cancer

Sydney, Australia—June 3, 2009—A new review published in the Journal of Human Nutrition and Dietetics assessed whether certain modifications in diet have a beneficial effect on the prevention of prostate cancer. Results suggest that a diet low in fat and red meat and high in fruits and vegetables is beneficial in preventing and treating prostate cancer.

Robert W.-L. Ma and K. Chapman conducted an evidence-based review of dietary recommendations in the prevention of prostate cancer as well as in the management of patients with prostate cancer.

The researchers found that a diet low in fat, high in vegetables and fruit, and avoiding high energy intake, excessive meat, and excessive dairy products and calcium intake may be helpful in preventing prostate cancer, and for patients diagnosed with prostate cancer.

Specifically, consumption of tomatoes, cauliflower, broccoli, green tea, and vitamins including Vitamin E and selenium seemed to propose a decreased risk of prostate cancer. Consumption of highly processed or charcoaled meats, dairy products, and fats seemed to be correlated with prostate cancer.

"Although not conclusive, results suggest that general dietary modification has a beneficial effect on the prevention of prostate cancer," the authors conclude. "In patients with prostate cancer, dietary therapy allows patients to be an active participant in their treatment."

This study is published in the June 2009 issue of the Journal of Human Nutrition and Dietetics. Media wishing to receive a PDF of this article may contact professionalnews@bos.blackwellpublishing.net.

Robert Ma is affiliated with The University of New South Wales and can be reached for questions at robertm_scholl@hotmail.com.

Journal of Human Nutrition and Dietetics is an international peer-reviewed journal publishing papers in applied nutrition and dietetics. Under the editorial guidance of a team of experts, the journal aims to meet the changing needs of those concerned with human nutrition and dietetics. Areas covered include clinical nutrition, the practice of therapeutic dietetics public health nutrition; health promotion; food choice; nutritional status; the psychology of eating behavior and the sociology of food.

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