Robert W.-L. Ma and K. Chapman conducted
an evidence-based review of dietary recommendations in
the prevention of prostate cancer as well as in the
management of patients with prostate cancer.
The researchers found that a diet low in
fat, high in vegetables and fruit, and avoiding high
energy intake, excessive meat, and excessive dairy
products and calcium intake may be helpful in preventing
prostate cancer, and for patients diagnosed with
prostate cancer.
Specifically, consumption of tomatoes,
cauliflower, broccoli, green tea, and vitamins including
Vitamin E and selenium seemed to propose a decreased
risk of prostate cancer. Consumption of highly processed
or charcoaled meats, dairy products, and fats seemed to
be correlated with prostate cancer.
"Although not conclusive, results
suggest that general dietary modification has a
beneficial effect on the prevention of prostate cancer,"
the authors conclude. "In patients with prostate cancer,
dietary therapy allows patients to be an active
participant in their treatment."
