Diet

The majority of studies on the relationship between dietary fat and prostate cancer have found that a higher fat intake is associated with an increased risk of prostate cancer. Fat makes up 30 percent to 40 percent of the calories in the American diet, compared with 15 percent in Japan. These differences in fat intake may help explain the much lower death rate from prostate cancer in Japan, as well as the great variability in mortality rates around the world. Another possibility is that people who eat a high-fat diet are less likely to eat healthful foods, such as vegetables.

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A high intake of vegetables may lower the risk of prostate cancer. According to a study of 628 men with prostate cancer published in 2000, men who ate 28 or more servings of vegetables a week had a 35 percent lower risk of prostate cancer than those who ate 14 or fewer servings per week. Cruciferous vegetables, such as cabbage and broccoli, appeared to provide a further protective effect. Moderate evidence suggests that other dietary components, including lycopene (an antioxidant found in tomatoes and tomato-based products), selenium (a trace element), and vitamin E may also reduce risk.

Calorie intake may also affect prostate cancer risk. A 2003 study found that men who ate the most calories (around 2,600 per day) were nearly four times as likely to have prostate cancer as men who ate the least calories (1,100 per day). However, previous studies on the link between prostate cancer and high-calorie diets have produced inconclusive results, so more research on this topic is needed before recommendations on calorie intake can be made.

For more information on exercise and losing weight, see our section on weight control.