Prostate cancer and diet: food for thought?

Auteur(s) :
Hori S., Butler E., Mcloughlin J.
Date :
Mai, 2011
Source(s) :
BJU INTERNATIONAL. #107:9 p1348-1359
Adresse :
Department of Uro-oncology, University of Cambridge, Hutchison/MRC Research Centre, Cambridge, UK.

Sommaire de l'article

There is now increasing evidence that diet plays a major role in prostate cancer biology and tumorigenesis. • In a health conscious society, it is becoming increasingly common for Urologists to be asked about the impact of diet on prostate cancer. • In the present review, we explore the current evidence for the role of different dietary components and its’ effect on prostate cancer prevention and progression. • A literature search was conducted using PubMed® to identify key studies. • There was some evidence to suggest that green tea, isoflavones, lycopenes, cruciferous vegetables and omega 3 polyunsaturated fatty acid intake to be beneficial in the prevention and/or progression of prostate cancer. • There was also evidence to suggest that a high total fat, meat (especially well cooked) and multivitamin intake may be associated with an increased risk of developing prostate cancer. • To date publications have been highly heterogeneous and variable in quality and design. More robust, high quality research trials are needed to help us understand the complex relationship between diet and prostate cancer.

Source : Pubmed