Alcohol and other beverage use and prostate cancer risk among Canadian men

Jain, Meera; Hislop, Greg; Howe, Geoffrey R.; Burch, J. D.; Ghadirian, Parviz

doi:10.1002/(sici)1097-0215(19981209)78:6<707::aid-ijc7>3.0.co;2-2

Cited by 116 publications

(77 citation statements)

References 18 publications

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“…A similar trend was observed for death from all types of cancer in a pool of Danish cohort studies [20], for alcoholic beverage consumption in relation to risk for colorectal cancer [21][22][23] and for the association of alcohol intake and small bowel adenocarcinoma in a European multicentre case-control study [24]. On the other hand, beer consumption (P10 g alcohol/day) was reported to significantly decrease the risk of prostate cancer (odds ratio = 0.68 adjusted for age and total energy intake; 95% confidence interval (CI) = 0.49-0.94) in comparison with non-drinking of beer in a Canadian study including 1253 subjects (617 cases and 636 controls) [25]. Also, after a 12 year follow up in a large prospective cohort study of Finish male smokers (alpha-tocopherol, beta-carotene cancer prevention study) recently a decreased relative risk (RR) for renal cell cancer was reported for both the highest alcohol intake category (>25.7 g alcohol/day, RR = 0.53; 95% CI = 0.34-0.83) and for the highest beer intake category (>7.5 g ethanol/day, RR = 0.55; 95% CI = 0.36-0.85) [26].…”

Section: Beer Consumption and Cancer Incidence: Epidemiological Evidencesupporting

confidence: 62%

European Journal of Cancer

2007

European Journal of Cancer

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Beer is a complex alcoholic beverage made from barley (malt), hop, water and yeast. Phenolic constituents of beer are derived from malt (70-80%) and hop (20-30%). Structural classes include simple phenols, benzoic-and cinnamic acid derivatives, coumarins, catechins, di-, tri-and oligomeric proanthocyanidins, (prenylated) chalcones and flavonoids as well as alpha-and iso-alphaacids derived from hop. Compounds belonging to different structural classes have distinct profiles of biological activity in in vitro test systems, and in combination might lead to enhanced effects. Scientific evidence has accumulated over the past 10 years pointing to the cancer preventive potential of selected hop-derived beer constituents, i.e., prenylflavonoids including xanthohumol and isoxanthohumol, and hop bitter acids. Chemopreventive activities observed with these compounds relevant to inhibition of carcinogenesis at the initiation, promotion and progression phases, as well as results from in vivo studies on metabolism, bioavailability and efficacy are summarised in this review.

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Section: Beer Consumption and Cancer Incidence: Epidemiological Evidencesupporting

confidence: 62%

European Journal of Cancer

2007

European Journal of Cancer

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“…68) On the other hand, several studies, like our study, have found no association between alcohol and prostate cancer. 43,[69][70][71][72][73][74] A recent experimental study showed a direct inhibitory effect of low concentrations of antioxidant wine polyphenols on the proliferation of human prostate cancer cell lines, and suggested potential beneficial effects of wine and other phenol-containing foods or drinks for the control of prostate cancer cell growth. 75) However, we could not examine this effect because too few subjects drank wine (9.7%).…”

Section: Discussionmentioning

confidence: 99%

A case‐control study of diet and prostate cancer in Japan: possible protective effect of traditional Japanese diet

et al. 2004

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The age-adjusted incidence of prostate cancer is low in Japan, and it has been suggested that the traditional Japanese diet, which includes many soy products, plays a preventive role against prostate cancer. We performed a case-control study on dietary factors and prostate cancer in order to assess the hypothesis that the traditional Japanese diet reduces the risk of prostate cancer. Four geographical areas (Ibaraki, Fukuoka, Nara, and Hokkaido) of Japan were selected for the survey. Average daily intake of food from 5 years before the diagnosis was measured by means of a semi-quantitative food frequency questionnaire. We studied 140 cases and 140 individually age ( ± ± ± ±5 years)-matched hospital controls for analysis. Estimates of age-adjusted odds ratios (ORs) and linear trends were calculated by conditional logistic regression models with adjustment for cigarette smoking and total energy intake as confounding factors. Consumption of fish, all soybean products, tofu (bean curds), and natto (fermented soybeans) was associated with decreased risk. ORs of the fourth vs. first quartile and 95% confidence intervals (95%CIs) were 0.45 (0.20-1.02) for fish, 0.53 (0.24-1.14) for all soybean products, 0.47 (0.20-1.08) for tofu, and 0.25 (0.05-1.24) for natto. Consumption of fish and natto showed significantly decreasing linear trends for risk (P < < < <0.05). Consumption of meat was significantly associated with increased risk (the OR of the second vs. first quartile was 2.19, 95%CI 1.00-4.81). Consumption of milk, fruits, all vegetables, green-yellow vegetables, and tomatoes showed no association. Our results provide support to the hypothesis that the traditional Japanese diet, which is rich in soybean products and fish, might be protective against prostate cancer. (Cancer Sci 2004; 95: 238-242) he age-standardized incidence of prostate cancer is low in Japan (10.0 per 100,000), being approximately one-tenth of that in the United States.1) Among Japanese immigrant in Hawaii, age-standardized incidence of prostate cancer is approximately ten times that in Japan.2) It is suggested that environmental factors such as dietary habits play a major role in causation of prostate cancer. A number of case-control studies have indicated that high intake of fat, especially saturated fat, increases the risk of prostate cancer.3) In contrast, high intake of isoflavone, which is mainly found in soybeans and soy products, may reduce the risk of prostate cancer. 4,5) The traditional Japanese diet which includes many soy products is richer in isoflavone, 6,7) and contains less fat than the Western diet. However, an epidemiological study of prostate cancer in Kyoto in 1988 8) yielded no evidence that fat or soybeans were associated with the risk of prostate cancer.Recently in Japan, the incidence rate of prostate cancer has been increasing cocomitantly with the westernization of dietary habits. We carried out a case-control study on dietary factors and prostate cancer to assess the hypothesis that the traditional Japanese diet reduc...

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“…5 Jain and colleagues reported on a case-control study that examined the association of beverage intake and the risk of prostate carcinoma. 6 Examining 617 patients with prostate carcinoma and 637 control participants (individuals without prostate carcinoma), those investigators found a slightly decreased risk of prostate carcinoma with tea intake (not specifically green tea) of more than 500 grams per day, as measured in fluid weight (odds ratio, 0.70; 95% confidence interval, 0.50 -0.99). Studying black tea, a more oxidized form of tea, Heilbrun et al reported a significant, inverse correlation between tea consumption and prostate carcinoma risk.…”

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confidence: 99%

A Phase II trial of green tea in the treatment of patients with androgen independent metastatic prostate carcinoma

Jatoi

Ellison²,

Burch

et al. 2003

Cancer

264

146

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BACKGROUNDRecent laboratory and epidemiologic studies have suggested that green tea has antitumor effects in patients with prostate carcinoma. This Phase II trial explored green tea's antineoplastic effects in patients with androgen independent prostate carcinoma.METHODSThis study, which was conducted by the North Central Cancer Treatment Group, evaluated 42 patients who were asymptomatic and had manifested, progressive prostate specific antigen (PSA) elevation with hormone therapy. Continued use of luteinizing hormone‐releasing hormone agonist was permitted; however, patients were ineligible if they had received other treatments for their disease in the preceding 4 weeks or if they had received a long‐acting antiandrogen therapy in the preceding 6 weeks. Patients were instructed to take 6 grams of green tea per day orally in 6 divided doses. Each dose contained 100 calories and 46 mg of caffeine. Patients were monitored monthly for response and toxicity.RESULTSTumor response, defined as a decline ≥ 50% in the baseline PSA value, occurred in a single patient, or 2% of the cohort (95% confidence interval, 1–14%). This one response was not sustained beyond 2 months. At the end of the first month, the median change in the PSA value from baseline for the cohort increased by 43%. Green tea toxicity, usually Grade 1 or 2, occurred in 69% of patients and included nausea, emesis, insomnia, fatigue, diarrhea, abdominal pain, and confusion. However, six episodes of Grade 3 toxicity and one episode of Grade 4 toxicity also occurred, with the latter manifesting as severe confusion.CONCLUSIONSGreen tea carries limited antineoplastic activity, as defined by a decline in PSA levels, among patients with androgen independent prostate carcinoma. Cancer 2003;97:1442–6. © 2003 American Cancer Society.DOI 10.1002/cncr.11200

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Alcohol and other beverage use and prostate cancer risk among Canadian men

Cited by 116 publications

References 18 publications

European Journal of Cancer

European Journal of Cancer

A case‐control study of diet and prostate cancer in Japan: possible protective effect of traditional Japanese diet

A Phase II trial of green tea in the treatment of patients with androgen independent metastatic prostate carcinoma

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