Ten portions of tomatoes per week decreases risk of prostate cancer
the ONA take:
According to a new study published in the journal Cancer Epidemiology, Biomarkers and Prevention, researchers at the Universities of Bristol, Cambridge, and Oxford in the United Kingdom have found that consuming 10 portions of tomatoes per week can reduce a person's risk for developing prostate cancer by 18%.
For the study, the researchers identified 1,806 men with prostate cancer and 12,005 men without cancer. Researchers compared the diets of the two group and found an association between consuming more selenium, calcium, and lycopene and a decreased risk for developing prostate cancer. Lycopene was found to have the largest benefits.
Lycopene is known to eliminate oxygenated free radicals and can destroy about 10 times more oxygenated free radicals than vitamin E. Tomatoes have the highest concentration of lycopene, but apricots, guava, papaya, pink grapefruit, and watermelon contain lycopene as well. Tomatoes also become a better source of lycopene when they are heated up, as the body has a difficult time extracting lycopene from raw tomatoes.
According to the American Cancer Society, about 1 in 7 men will be diagnosed with prostate cancer in his lifetime, and 1 in 36 will from the disease.
Consuming 10 portions of tomatoes a week can reduce risk for developing prostate cancer by 18%.
When it comes to staying prostate-cancer free, there's nothing like a routine checkup at the doctor's office ... or, easier yet, some tomatoes. It turns out that putting away 10 portions of the not-a-vegetable a week can lower your risk of developing prostate cancer by 18 percent, according to new research published in Cancer Epidemiology, Biomarkers and Prevention.
For the study, researchers at the Universities of Bristol, Cambridge, and Oxford compared the diets of 1,806 men with prostate cancer with those of 12,005 cancer-free men. They found that while consuming more selenium, calcium, and lycopene were all linked to a reduced risk of prostate cancer, lycopene— an antioxidant that gives tomatoes their bright-red hue— came with the biggest benefits.
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