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Diet and Prostate Cancer Incidence, Recurrence, and Progression Risk

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Abstract

Dramatic differences in rates of prostate cancer around the world and within immigrant populations have led researchers to investigate diet and lifestyle practices for prostate cancer risk. Epidemiologic studies over the past several decades have identified several dietary risk factors for prostate cancer incidence, and emerging data suggest that diet may also play a role after diagnosis. This chapter will summarize and integrate the findings of recent meta-analyses and current literature. Overall, data indicate that specific vegetables (e.g., cruciferous, tomatoes, soy/legumes/pulses) and nutrients (vitamin E, selenium, and lycopene) may prove beneficial in reducing the risk of developing prostate cancer, whereas calcium/calcium-rich foods/dairy products and processed or red meats may increase the risk.

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  1. Epidemiology and Biostatistics, Urology, University of California, San Francisco, CA, USA

    June M. Chan

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  2. Erin L. Richman
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Correspondence to June M. Chan .

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  1. Medical Oncology Branch, NIH National Cancer Institute, Rockville Pike 9000, Bethesda, 20892, Maryland, USA

    William D. Figg

  2. Medical Oncology Branch, NIH National Cancer Institute, Rockville Pike 9000, Bethesda, 20892, Maryland, USA

    Cindy H. Chau

  3. School of Medicine, Dept. Urology, University of California, San Francisco, Divisadero Street 1600, San Francisco, 94115, California, USA

    Eric J. Small

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Chan, J.M., Richman, E.L. (2010). Diet and Prostate Cancer Incidence, Recurrence, and Progression Risk. In: Figg, W., Chau, C., Small, E. (eds) Drug Management of Prostate Cancer. Springer, New York, NY. https://doi.org/10.1007/978-1-60327-829-4_32

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  • DOI: https://doi.org/10.1007/978-1-60327-829-4_32

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  • Online ISBN: 978-1-60327-829-4

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