Nutritional Facts for Treating Prostate Cancer
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Q: My husband was recently diagnosed with prostate cancer. Do you have any nutritional recommendations?
A: Prostate cancer is one of the most common types of cancer among men. Older men are more likely to develop prostate cancer. In fact, more than 75% of all prostate cancers are found in men over the age of 65. Other relevant facts regarding prostate cancer include:
• About 70% of all diagnosed prostate cancers are found in men aged 65 years or older.
• Over the past 20 years, the survival rate for prostate cancer has increased from 67 to 97%.
• The prostate cancer death rate is higher for African-American men than for any other racial or ethnic group.
• Compared to other racial and ethnic groups, the Asian/Pacific Islander group has relatively low rates of prostate cancer incidence and mortality.
• Among all racial and ethnic groups, prostate cancer death rates were lower in 1999 than they were in 1990.
• Decreases in prostate cancer death rates during 1990 to 1999 were almost twice as great for whites and Asian/Pacific Islanders than they were for African Americans, American Indian/Alaska Natives and Hispanics.
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Source: American Cancer Society, Cancer Facts and Figures 2003.
Prevention and early detection of prostate cancer is of the utmost importance. Signs and symptoms include:
• Weak or interrupted flow of urine;
• Frequent urination (especially at night);
• Trouble urinating;
• Pain or burning during urination;
• Blood in the urine or semen;
• A pain in the back, hips, or pelvis that doesn't go away;
• Painful ejaculation.
Natural and dietary approaches can be beneficial in the prevention and even treatment of prostate cancer. These approaches include:
Eating tomatoes and watermelon – tomatoes and watermelon contain the phytonutrient (plant chemical) called lycopene. An analysis of several research studies has shown lycopene to reduce cancer cell proliferation.
Eating cruciferous vegetables – vegetables from the Brassica family, which include broccoli, Brussels sprouts, cabbage and cauliflower have been shown to reduce cancer activity. These vegetables contain a chemical called indole-3 carbinol that appears to be responsible for much of the anti-cancer effect.
Reducing red meat intake – red meat contains an inflammatory fat called arachidonic acid that has been indicated in a variety of cancers. For overall health and wellness, it is best to consume a diet rich with the “good fat” such as monounsaturated fat from olive oil or avocados and omega-3 essential fats from coldwater fish, nuts, seeds and fish oil.
In addition to the above food tips, maintaining a healthy body weight is of the utmost importance for cancer prevention. For optimal health and prevention, filling the diet with a multitude of nutrients and antioxidants such as selenium, vitamin E and beta-carotene is also beneficial. Eating a minimum of 5 to 7 servings of colorful organic fruits and vegetables per day is recommended.
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