Tomatoes & Prostate Cancer

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Tomatoes: The Link to Prostate Cancer 



Tomatoes are technically considered a fruit, although many of us prefer to call them vegetables from our association with them in salads, pastas, and other savory dishes. Fresh tomatoes have a sweet, acidic flavor that pairs easily with most foods. Tomatoes originate from the Andes in western South America, and were able to make their way to other parts of the world due to many years of cultivation and hybridization. There are over 10,000 varieties of tomatoes that exist today. 

Prostate Cancer : The Facts 

Prostate cancer is the second most common cancer for men around the world with approximately 1 in 9 men likely to be diagnosed in their lifetime. Prostate cancer is more prevalent in males 65 and older, with around 60% of all prostate cancer diagnoses coming from this population. The risk factors for developing prostate cancer differ based on age, race, ethnicity, and other demographic factors, and generally, men under 40 have less of a risk of developing the cancer type. In 2018 there were about 165,000 new cases of prostate cancer with almost 30,000 deaths. These statistics transfer to today. 

Why Tomatoes? 

Tomatoes are high in vitamins and minerals including vitamin C, potassium, vitamin K and folate. Tomatoes also have phytochemicals: nutrients that protect the plant against bacteria, viruses, or fungi. The phytochemical specifically found in tomatoes is called lycopene. Lycopene is a type of carotenoid, giving tomatoes the bright red color you typically see, and powerful antioxidant, which protect cells from oxidative damage.  

What The Research Says 

Tomatoes were of primary interest in the protection against prostate cancer because of the lycopene they contain. Lycopene was first studied internationally, and thought to have a role in the reduced risk of development of prostate cancer when consumed in high amounts. Further studies were made and further effects of these studies were found to positively correlate to the results. 
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Cooked tomatoes were found to be the most beneficial in the risk reduction of prostate cancer. It is recommended to cook the tomatoes so that the cell walls of the tomatoes are better broken down, and therefore allow nutrients like lycopene to intensify. 
Cooking tomatoes in a fat, such as butter or olive oil, will increase absorption of the nutrients even more by allowing an easier entry into the blood stream and tissues. 
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The significant findings in men who consumed cooked tomatoes five to six times per week were observed to have a 28% decreased risk of developing prostate cancer than men who never consumed this food. 
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(No associations were found with raw tomatoes.)


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References: 
  • https://www.uvm.edu/news/extension/history-tomatoes
  • https://www.cancer.org/cancer/types/prostate-cancer/about/key-statistics.html
  • https://www.aicr.org/cancer-survival/cancer/prostate-cancer/?gad_source=1&gclid=Cj0KCQjw3vO3BhCqARIsAEWblcC5JJrtBbsRl4VQV6zT4UrDopkjcL_JRPYTYsYaR81-Cl7wrrvkfDsaAvrEEALw_wcB
  • https://www.denverhealthmedicalplan.org/blog/3-vegetables-are-healthier-when-cooked
  • https://www.wcrf.org/cooked-tomatoes-can-reduce-the-risk-of-prostate-cancer/ 
  • https://www.oncologynutrition.org/erfc/eating-well-when-unwell/prostate-cancer-and-diet
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