Nutrition and Cancer Prevention
CHAPTER 20: Nutrition and Prostate Cancer Prevention
Published:27 Nov 2019
Special Collection: 2019 ebook collection
L. A. Justulin, S. A. A. dos Santos, D. C. Damasceno, W. R. Scarano, and S. L. Felisbino, in Nutrition and Cancer Prevention, ed. T. P. Ong and F. S. Moreno, The Royal Society of Chemistry, 2019, pp. 392-412.
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Prostate Cancer (PCa) is the second most diagnosed cancer in Western countries and continues to rise worldwide. Although genetic background has a strong impact on the onset of PCa, for the majority of the cases, the progression to a lethal disease is a slow process, markedly affected by metabolism, oxidative stress and epigenetic mechanisms, making lifestyle and dietary factors pivotal modulators of PCa progression and metastatic behaviour. As such, epidemiological and experimental studies have highlighted the role of a healthy lifestyle, including food consumption (based on vegetables and fruit, and low amounts of fat/carbohydrate/red meat/processed food) as a powerful strategy to prevent or delay PCa progression and its aggressiveness. Here, we summarize the current knowledge on PCa and its relationship with nutritional and related factors. The maternal influence on the early onset of PCa was also explored. As such, changes in lifestyle can be a cost-effective strategy to prevent clinically relevant PCa, not limited to high-risk cases, but also extended to the entire population, independent of socioeconomic status.