Dietary Factors and Prostate Cancer
Prostate cancer is the most common male cancer in Western
countries, and the second leading cause of male cancer deaths. Dietary factors
seem to influence the development of carcinoma of the prostate, and advice can
be given on how men may reduce their risk of developing cancer of the prostate.
Fat intake:
A diet high in fat, especially from red meat, is associated with an increased
risk, and not only that, it may also cause progression of the cancer.
Vitamin E:
Vitamin E, is a strong antioxidant. Prospective studies have shown vitamin
E supplements decrease the incidence of cancer by 32%,and the mortality by
41%,in patients taking vitamin E supplements, as compared to controls.
Tomatoes:
Another potent antioxidant present in tomatoes, is Lycopene, which lowers the
risk of prostate cancer. Men with higher plasma levels of Lycopene showed a 25%
lower risk of developing cancer of the prostate gland.
Selenium:
This is a trace mineral, and it has been shown that areas with reduced selenium
in the soil are associated with higher rates of prostate cancer.
Supplementation with selenium reduces the risk of developing prostate cancer by
about 60%.Once the disease is diagnosed, there is no evidence to suggest that
selenium alters the course of the disease.
Calcium:
A number of studies have shown that high calcium intake, is associated with an
increase in the risk of prostate cancer. Men should avoid calcium
supplementation, unless there is an absolute indication for it.
This is to provide you with information, and it is no substitute of advice from
your surgeon. It does not contain all known facts about the effect of
dietary factors on prostate cancer.