HONG KONG, Mar 11, 2009 (UPI via COMTEX) -- A diet high in vegetables can
reduce the risk of prostate cancer, researchers in China suggest.
Ruth Chan of The Chinese University of Hong Kong and colleagues examined more
than 100 studies and concluded that the primary mechanism of this positive
vegetable effect is antioxidant protection against DNA and cell damage.
The researchers said tomatoes and their byproducts contain the carotenoid
antioxidant lycopene. Overall, studies for tomatoes and lycopenes show
inconsistent results on decreasing cancer prostate risk, but lycopene based
foods are probably protective, UroToday.com reported.
Yellow orange vegetables contain the antioxidant beta-carotene. Data on
beta-carotene and prostate risk from cohort and case-control studies were
inconclusive.
Flavonoids are a carbon structure compound ubiquitously present in plant foods
and have antioxidative and anti-inflammatory properties. Overall there is some
evidence suggesting that consumption of legumes, including soy and soy products,
is protective against prostate cancer.
Data on allium vegetables -- garlic, onions, leeks, chives, scallions and
shallots -- suggest a protective benefit, but population based studies are
limited. Cruciferous vegetables include broccoli, cauliflower, brussels sprouts,
cabbage, bok choy, collard greens and kale have anticarcinogenic properties, but
population-based studies are limited, the researchers said.
The findings are published in the journal Molecular Nutrition and Food Research.
URL: www.upi.com