Tomatoes Lessen Prostate Cancer Risk

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Tomatoes Lessen Prostate Cancer Risk

Tomatoes and tomato products are excellent sources of lycopene, an antioxidant with potent cancer-fighting abilities. Specifically, lycopene is believed to significantly reduce a man's odds for prostate cancer. Although studies have suggested preventive properties of these carotenoids, the data are inconclusive.

Following up on a previous six-year study, the authors of this study gathered data from the Health Professionals Follow-up Study of 40- to 75-year-old (at the 1986 baseline) health practitioners. A food-frequency questionnaire was completed by 47,365 subjects; food contributors to lycopene intake included tomatoes and tomato sauces (such as pasta sauce and salsa); pizza; watermelon; and grapefruit. Subjects were followed for an additional six years (1992 to 1998) for prostate cancer cases.

Consuming tomato sauces, which are considered the best source of bioavailable lycopene, more than twice per week reduced the odds for prostate cancer by 23%, compared to consuming them less than once per month. A higher estimated lycopene intake from all foods was also associated with a significant reduction in prostate cancer risk.

The authors conclude that these data confirm previous reports of a reduced risk for prostate cancer through consuming tomato products and other sources of lycopene. Tomato-product intake is recommended, and is consistent with other general dietary guidelines promoting high fruit and vegetable intake.

Giovannucci E, Rimm EB, Liu Y, et al. A prospective study of tomato products, lycopene, and prostate cancer risk. Journal of the National Cancer Institute 2002:94(5), pp. 391-398.