The Dietary-Prostate Connection

Most risk factors for prostate cancer can't be controlled. For example, the disease is more common among men who are older, have a family history of the disease or are African-American. But researchers are gathering preliminary evidence on several dietary factors that may also influence the risk.

• Saturated fat. Population studies show that Asian men living in Asia have a 2 percent lifetime risk of prostate cancer; when they move to the United States, the risk in the next generation jumps to 10 percent. One possible reason: the fatty Western diet. A number of studies have shown that men who eat a low-fiber, high-fat diet have a higher rate of prostate cancer.

• Selenium. At least two studies have suggested that increased intake of this mineral in the diet ? found especially in meat, fish, grains and beans ? may decrease prostate cancer risk. In addition, as men age, selenium levels go down and prostate cancer rates go up.

• Vitamin E. A Finnish study designed to examine lung cancer risk in smokers inadvertently turned up evidence suggesting that added vitamin E may reduce the risk of prostate cancer.

• Lycopene. Higher intake of a substance called lycopene ? an antioxidant found in produce such as tomatoes, watermelon, pink grapefruit and guava ? also seems to be associated with a reduced risk of prostate cancer.

• Vitamin D. Known to have anticancer properties, vitamin D is manufactured by the body when the skin is exposed to sunlight. Population studies show higher death rates from prostate cancer in regions of the world that get little sunlight and lower rates in sunnier climes.

Source: www.intelihealth.com