Lycopene May Lower Prostate Cancer Risk

MONTREAL--Consuming a diet rich in tomato products or lycopene may lower the risk of developing prostate cancer, according to Canadian researchers (Cancer Epidemiol Biomarkers Prev, 13, 3:340-5, 2004) (cebp.aacrjournals.org).

Researchers came to their conclusion after analyzing data from 21 studies involving daily intake of one serving or more of tomato products; studies involving tomatoes, tomato products or lycopene were included.

The meta-analysis showed subjects with the highest intake (fifth quintile of intake) of raw tomato products had an 11-percent reduced risk of developing prostate cancer compared to subjects with the lowest intake (first quintile of intake); subjects who consumed high amounts of cooked tomato products had a 19-percent reduced risk of prostate cancer compared to subjects who consumed low amounts. Prostate cancer risk was reduced by 3 percent in case-controlled study subjects who consumed one serving/d of raw tomato products compared to a reduction of 22 percent in cohort study subjects who consumed the same amount. The researchers concluded only a high intake of tomato-based products may significantly reduce the risk of prostate cancer; however, further research is needed to determine the type and quantity of tomato products and their role in prostate cancer prevention.