Fruit and Vegetable Intakes and Prostate Cancer Risk

Cohen, Jennifer; Kristal, Alan R.; Stanford, Janet L.

doi:10.1093/jnci/92.1.61

Cited by 630 publications

(404 citation statements)

References 25 publications

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“…Inclusion of total fruits and vegetables in the statistical model that we used to examine associations of individual botanic families to risk is analogous to inclusion of total energy intake in models used to examine the effect of individual food groups, nutrients or macronutrients on risk. 39 Our results suggest that any protective effect that cruciferous vegetables may have on breast diseases is due to their contributions to total vegetable intake.…”

Section: Discussionmentioning

confidence: 66%

Dietary and other risk factors in women having fibrocystic breast conditions with and without concurrent breast cancer: A nested case‐control study in Shanghai, China

Ray

Lampe

et al. 2005

Intl Journal of Cancer

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Risk of breast cancer is increased in women with proliferative benign breast conditions. Most of these conditions, however, do not progress to breast cancer. The purpose of our study was to identify factors possibly associated with this progression. Women with proliferative fibrocystic breast conditions alone (214), and women with proliferative fibrocystic breast conditions and concurrent breast cancer (130), were compared to each other, and each of these groups of women were also compared to 1,070 controls; and 176 women with non-proliferative benign breast conditions alone, and 155 also with breast cancer, were similarly compared. All study subjects were selected from a cohort of women enrolled in a trial of breast self-examination in Shanghai. Women were interviewed to ascertain information on suspected risk factors for breast cancer and dietary habits. Conditional logistic regression was used to estimate adjusted odds ratios (OR) and 95% confidence intervals (CI). Increased risks of both proliferative fibrocystic breast conditions alone, and with breast cancer, were associated with low parity, a prior benign breast lump and breast cancer in a first-degree relative. Decreasing trends in the risk of both conditions with increasing intake of fruits and vegetables were observed. No factors were significantly associated with risk of breast cancer relative to risk of proliferative changes. Similar, but in some instances weaker, associations were observed for non-proliferative fibrocystic conditions with and without breast cancer. The possible risk or protective factors that were observed in our study most likely alter the risk of breast cancer at an early stage in the carcinogenic process, and probably do not alter risk of progression from proliferative fibrocystic breast conditions to breast cancer. ' 2005 Wiley-Liss, Inc.Key words: breast cancer; fibrocystic breast conditions; risk factors; diet; fruits; vegetables Women who have undergone a breast biopsy for benign breast disease are at increased risk of breast cancer. 1 Although nonproliferative breast conditions do not seem to be associated with increased risk of breast cancer, proliferative fibrocystic breast conditions without and with atypia have been associated with 2-fold and 4-fold increased risks of breast cancer, respectively. 2-8 Most women who are diagnosed with proliferative fibrocystic breast conditions do not develop breast cancer, however, suggesting the presence of risk factors necessary for progression.Breast cancer presumably results when a cell first undergoes an initiating genetic alteration, and then either this cell or one of its daughter cells, which inherits that initiating genetic damage is transformed into a cell with malignant characteristics by undergoing one or more subsequent events. In this scenario, proliferative activity may play an important role by increasing the expansion of initiated cells and the likelihood that one will undergo subsequent events ultimately leading to transformation to a malignant phenotype. 9,10 The morp...

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Section: Discussionmentioning

confidence: 66%

Dietary and other risk factors in women having fibrocystic breast conditions with and without concurrent breast cancer: A nested case‐control study in Shanghai, China

Ray

Lampe

et al. 2005

Intl Journal of Cancer

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“…Also, prostate cancer risk was found to be reduced by cruciferous vegetable consumption in a population-based case-control study carried out in western Washington state. Three or more servings per week, compared to less than one serving of cruciferous vegetables per week resulted in a statistically significant 41% decrease in prostate cancer risk [92]. Similar protective effects of cruciferous vegetables were seen in a multi-ethnic case-control study [93].…”

Section: Reviewmentioning

confidence: 87%

Nutrition and cancer: A review of the evidence for an anti-cancer diet

Donaldson¹

2004

Nutr J

529

344

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It has been estimated that 30–40 percent of all cancers can be prevented by lifestyle and dietary measures alone. Obesity, nutrient sparse foods such as concentrated sugars and refined flour products that contribute to impaired glucose metabolism (which leads to diabetes), low fiber intake, consumption of red meat, and imbalance of omega 3 and omega 6 fats all contribute to excess cancer risk. Intake of flax seed, especially its lignan fraction, and abundant portions of fruits and vegetables will lower cancer risk. Allium and cruciferous vegetables are especially beneficial, with broccoli sprouts being the densest source of sulforophane. Protective elements in a cancer prevention diet include selenium, folic acid, vitamin B-12, vitamin D, chlorophyll, and antioxidants such as the carotenoids (α-carotene, β-carotene, lycopene, lutein, cryptoxanthin). Ascorbic acid has limited benefits orally, but could be very beneficial intravenously. Supplementary use of oral digestive enzymes and probiotics also has merit as anticancer dietary measures. When a diet is compiled according to the guidelines here it is likely that there would be at least a 60–70 percent decrease in breast, colorectal, and prostate cancers, and even a 40–50 percent decrease in lung cancer, along with similar reductions in cancers at other sites. Such a diet would be conducive to preventing cancer and would favor recovery from cancer as well.

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“…Since the intake of large quantities of fruits and vegetables is associated with a lower risk of cancer [14,113], a daily intake of five servings of these food types has been widely recommended. Antioxidative vitamins and phenolic phytochemicals, which are present in fruits, vegetables, grains, and some beverages, have been proposed as primary chemopreventive agents.…”

Section: The Importance Of Polyphenols To Chemopreventionmentioning

confidence: 99%

The roles of polyphenols in cancer chemoprevention

2006

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Abstract.Oxidative stress imposed by reactive oxygen species (ROS) plays a crucial role in the pathophysiology associated with neoplasia, atherosclerosis, and neurodegenerative diseases. The ROS-induced development of cancer involves malignant transformation due to altered gene expression through epigenetic mechanisms as well as DNA mutations. Considerable attention has been focused on identifying naturally occurring antioxidative phenolic phytochemicals that are able to decrease ROS levels, but the efficacies of antioxidant therapies have been equivocal at best. Several studies have shown that some antioxidants exhibit prooxidant activity under certain conditions and potential carcinogenicity under others, and that dietary supplementation with large amounts of a single antioxidant may be deleterious to human health. This article reviews the intracellular signaling pathways that respond to oxidative stress and how they are modulated by naturally occurring polyphenols. The possible toxicity and carcinogenicity of polyphenols is also discussed.

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Fruit and Vegetable Intakes and Prostate Cancer Risk

Abstract: These results suggest that high consumption of vegetables, particularly cruciferous vegetables, is associated with a reduced risk of prostate cancer.

Cited by 630 publications

References 25 publications

Dietary and other risk factors in women having fibrocystic breast conditions with and without concurrent breast cancer: A nested case‐control study in Shanghai, China

Dietary and other risk factors in women having fibrocystic breast conditions with and without concurrent breast cancer: A nested case‐control study in Shanghai, China

Nutrition and cancer: A review of the evidence for an anti-cancer diet

The roles of polyphenols in cancer chemoprevention

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