A prospective study of tomato products, lycopene, and prostate cancer risk.
By Edward L. Giovannucci, E. Rimm, Yan Liu, MR Stampfer, W. Willett. Journal of the National Cancer Institute, 2002
904 citations recorded by the source corpus.
BACKGROUND Some data, including our findings from the Health Professionals Follow-Up Study (HPFS) from 1986 through January 31, 1992, suggest that frequent intake of tomato products or lycopene, a carotenoid from tomatoes, is associated with reduced risk of prostate cancer. Overall, however, the data are inconclusive. We evaluated additional data from the HPFS to determine if the association would persist. METHODS We ascertained prostate cancer cases from 1986 through January 31, 1998, among 47 365 HPFS participants who completed dietary questionnaires in 1986, 1990, and 1994. We used pooled logistic regression to compute multivariate relative risks (RR) and 95% confidence intervals (CIs). All statistical tests were two-sided. RESULTS From 1986 through January 31, 1998, 2481 men in the study developed prostate cancer. Results for the period from 1992 through 1998 confirmed our previous findings---that frequent tomato or lycopene intake was associated with a reduced risk of prostate cancer. Similarly, for the entire period of 1986 through 1998, using the cumulative average of the three dietary questionnaires, lycopene intake was associated with reduced risk of prostate cancer (RR for high versus low quintiles = 0.84; 95% CI = 0.73 to 0.96; P(trend) =.003); intake of tomato sauce, the primary source of bioavailable lycopene, was associated with an even greater reduction in prostate cancer risk (RR for 2+ servings/week versus <1 serving/month = 0.77; 95% CI = 0.66 to 0.90; P(trend)<.001), especially for extraprostatic cancers (RR = 0.65; 95% CI = 0.42 to 0.99). These associations persisted in analyses controlling for fruit and vegetable consumption and for olive oil use (a marker for Mediterranean diet) and were observed separately in men of Southern European or other Caucasian ancestry. CONCLUSION Frequent consumption of tomato products is associated with a lower risk of prostate cancer. The magnitude of the association was moderate enough that it could be missed in a small study or one with substantial errors in measurement or based on a single dietary assessment.
Subfields: Biochemistry, Nutrition and Dietetics, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/3f952bc2cd987c00ea38469b6609259dddd9ff6e
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Citations in the corpus
- Xanthophyll carotenoids are more bioaccessible from fruits than dark green vegetables (2007, background): “Numerous potential health benefits have been associated with increased carotenoid consumption [8-11,15].”
- Functional foods: benefits, concerns and challenges-a position paper from the american council on science and health. (2002, positive): “Additional follow-up data from the HPFS through 1998 further supported the earlier observation that lycopene reduces prostate cancer risk and, more specifically, found that that intake of tomato sauce (2 servings/wk) was associated with a 23% reduction in prostate cancer risk (56).”
- Carotenoids and human health. (2007, background): “[48] Giovannucci ERE, Liu Y, Stampfer MJ, Willett WC.”
- Contribution of violaxanthin, neoxanthin, phytoene and phytofluene to total carotenoid intake: Assessment in Luxembourg (2012, background): “For example, lycopene has been proposed to prevent the onset and proliferation of prostate cancer (Kucuk et al., 2001; Giovannucci et al., 2002), increase gap-junction intercellular communication (Stahl et al., 2000; Livny et al., 2003), while lutein and zeaxanthin appeared of importance for the…”
- Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit (2012, background): “, 2003) and certain types of cancers (Giovannucci, 2002a,b; iovannucci et al., 2002).”
- Hydroponics – A Review (2020, background): “Consumption of Fruits and vegetables highly decrease the rate of risk of many types of chronic disease in human (Giovannucci et al., 2002; Dorais et al., 2008).”
- Nutritional value of tomatoes (Solanum lycopersicum L.) grown in greenhouse by different agronomic techniques (2013, background): “Several epidemiological studies have underlined the beneficial effect of tomato consumption in the prevention of chronic diseases such as cancer and cardiovascular disease (Klipstein-Grobush et al., 2000; Giovannucci et al., 2002).”