Posts Tagged ‘lycopene’

Can a Tomato Rich Diet Reduce Prostate Cancer Risk?

Wednesday, September 3rd, 2014


A new study published in Cancer Epidemiology, Biomarkers and Prevention concluded that men who eat over 10 portions of tomatoes a week have an 18 per cent lower risk of developing prostate cancer. To evaluate lifestyle and dietary habits and prostate cancer researchers assessed 1,806 men between age 50 and 69 with prostate cancer anc compared them with 12,005 men who were cancer free. This was the first study to evaluate a dietary index that consisted of dietary components that have been linked to prostate cancer—calcium, selenium and foods rich in lycopene. They found that men who had optimal intake of these dietary components had a lower risk of prostate cancer. Most effective were tomatoes and  its products such as tomato juice and baked beans with an 18 percent risk reduction in men who ate over 10 servings a week. Lycopene, an antioxidant that fights off toxins that can cause DNA and cell damage, is thought to be the the likely component in tomatoes but further research is needed to validate these findings.

Researchers studied physical activity, diet and body weight for cancer prevention but only the high intake of fruits, vegetables and dietary fiber were found to be assocviated with a reduced risk of prostate cancer.


Lycopene and Lung Cancer

Friday, September 3rd, 2010


A study presented at the recent annual meeting of the American Association for Cancer Research concluded that a low intake of lycopene in the diet may be a risk factor for lung cancer. Lycopene is a powerful antioxidant and is most readily found in tomatoes.

In the study, researchers collected blood samples from 93 patients with non-small cell lung cancer and matched with 102 controls. The blood samples were tested for levels of micronutrients that included retinol, lycopene, and Beta-carotene. The found significant differences in the two groups in the level of lycopene, that is, there was much lower levels in the lung cancer patients.
After adjusting for age, race, gender, drinking and smoking habits, use of vitamin supplements, exposure at work, and the season, they found that the lung cancer group who had the lowest levels of lycopene had an almost a threefold increased risk of lung cancer than the group with the highest level of lycopene. In addition, when evaluating current smokers they found that those with the lowest levels of lycopene had four times the risk of lung cancer than those with the highest levels. The researchers concluded that although their results are preliminary they add to the growing body of research that shows a relationship between lycopene and cancer risks.