From: Prostate cancer and the influence of dietary factors and supplements: a systematic review
1. | Well-done meat is associated with increased risk of prostate cancer; consumption of red meat should be limited to <500 g per week. |
2. | High fat intake (mainly saturated fatty acids and linoleic acid) appears related to increased risk of prostate cancer. |
3. | Milk intake appears to be associated with increased risk of prostate cancer and its intake should be minimized. |
4. | Tomatoes and tomato-based products may be preventive in early prostate cancer. |
5. | Cruciferous vegetables may be beneficial but they currently cannot be advocated for prostate cancer prevention due to the paucity of randomized trials. |
6. | Pomegranate may have a role in both prevention and delaying progression of prostate cancer, but available data are often conflicting. |
7. | Soy-containing products may be chemopreventive in prostate cancer but further studies are warranted to clarify their impact on PSA, testosterone, and sex-hormone binding globulin levels in men with, or at risk of, prostate cancer. |
8. | Green tea appears a chemopreventive agent in prostate cancer, but there is inconclusive benefit in patients already with prostate cancer. |
9. | Selenium supplementation is not recommended in chemoprevention of prostate cancer and very high levels may indeed be pro-carcinogenic. |
10. | Vitamin A is not recommended as part of chemopreventive diet to prevent prostate cancer. |
11. | Supplementation with vitamin D is not advocated unless the patient is vitamin D deficient. High levels of vitamin D may be associated with a worse prognosis. |
12. | There is no evidence regarding benefits of pre- or probiotics in prostate cancer. |