Dietary Patterns Affecting Prostate Cancer: Medical Education

Prostate cancer is the most common male cancer. Studies show that prostate cancer is a preventable disease. The current studies suggest the role of dietary patterns in the prevention of prostate cancer. There are many epidemiological, clinical, case-control, prospective studies about dietary patterns and prostate cancer. These studies indicate that saturated fats, trans fatty acids, omega-6 fatty acids, meat, whole milk and dairy products, and calcium increase prostate cancer risk, whereas omega-9 fatty acids, omega-3 fatty acids, fruit and vegetables, lycopene, selenium, vitamin E, D, soy, pomegranate and green tea decrease the risk. Consumption of meat, trans fatty acids (margarine, fried foods), whole dairy products (whole milk, cheese, yogurt, or others) should be reduced and high calcium intake should be avoided to reduce prostate cancer risk. On the other hand, consumption of vegetables (such as broccoli, cauliflower, cabbage, kale, Brussels sprouts, and radish), lycopene containing foods (tomato and products), adequate amount of selenium (seafood, grains), vitamin E (vegetable oils, wheat germ, nuts, soybeans, sweet potatoes, and avocado), green tea, soy (soybeans, tofu, soy cheese, soy milk), and pomegranate juice is highly recommended. This study summarizes the association of food and increased/decreased dietary risk factors for prostate cancer and gives recommendations based on these associations.