Research advances in the relationship of dietary factors and prostate cancer risk
10.3760/cma.j.cn112152-20200610-00544
- VernacularTitle:膳食因素与前列腺癌关系的研究进展
- Author:
Dianqin SUN
1
;
Lin LEI
;
Ying CAI
;
He LI
;
Maomao CAO
;
Siyi HE
;
Xinyang YU
;
Ji PENG
;
Wanqing CHEN
Author Information
1. 国家癌症中心 国家肿瘤临床医学研究中心 中国医学科学院北京协和医学院肿瘤医院癌症早诊早治办公室 100021
- Keywords:
Prostate neoplasms;
Prevention;
Dietary factor
- From:
Chinese Journal of Oncology
2021;43(4):443-448
- CountryChina
- Language:Chinese
-
Abstract:
Prostate cancer is the second most common malignancy in men worldwide. An increasing trend for prostate cancer incidence was observed in China. Enormous studies have been conducted to investigate the association between dietary factors and prostate cancer, however conflicted results were obtained. Red meat, processed meat, and dairy products consumption were reported to be associated with the increased prostate cancer risk, while tomatoes, soybeans and green tea might reduce the risk of prostate cancer occurance. However, no consensus could be reached without strong evidence. Furthermore, further studies are needed to investigate the association between vitamin and mineral supplements and prostate cancer risk. Some studies reported that men with higher dietary inflammatory index scores increased prostate cancer risk. There may be a long susceptible period when dietary factors affect prostate cancer risk, which poses challenges for collecting exposure and the follow-up. Measure bias and detection bias are the main reasons which impair the authenticity of studies on the relationship of dietary factors and prostate cancer risk. Researchers should apply various methods to measure participants′ dietary consumption levels and ascertain essential outcomes, such as prostate cancer death. This article reviews updated epidemiological evidences on the association of dietary factors and prostate cancer, aims to benefit future nutritional epidemiology studies focus on the prostate cancer prevention.
