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ASCO Multidisciplinary Prostate Cancer Symposium
February 17-19, Orlando, Florida
Day One Highlights
Prostate cancer causes an estimated 82 deaths a day, is the second most common cause of cancer death in men, and is the fourth overall most common cause of cancer death. The lifetime risk of death from prostate cancer is 2.8%.
As the baby-boomers reach ages that have increased risk for prostate cancer (peak 74), a marked increase in the number of men with the disease is anticipated. The good news is that the mortality is decreasing, and decreasing in all socioeconomic groups, since 1991. We would like to attribute this to the advent of PSA screening, which has dramatically reduced the number of patients who present with advanced, incurable prostate cancer, and increased the use of radical prostatectomy and radiation with the intent to cure, but the decrease occurred so soon after PSA that other factors may be responsible.
Drs. Chan, Nelson, Stampfer and others reviewed the effect of nutrition in prostate cancer. Japan and other Far East countries have a very low incidence of prostate cancer compared with the US and Scandinavia, where the incidence is highest. Perhaps as a result of dietary changes, the rate in Japan is rising, with latent cancer found in 32% of autopsies compared with 22% in earlier years.
The risk of prostate cancer is reduced with increased intake of vegetables, particularly legumes, tomatoes, and cruciferous vegetables, and also with Selenium, Iodine, fish, and soy.
The risk is increased with increased intake of red meat and fat, dairy/calcium, and total calories.
Studies have found a benefit of omega 3 fatty acids found in fish, lycopene found in tomato sauce, vitamin E, and even exercise.
What Causes Prostate Cancer?
Genetic studies show many genes are involved, such as HPC1 and R462Q.
Carcinogens as well as inflammation appear to play an important role in the development of prostate cancer. Inflammation results in oxidative damage which, in the presence of carcinogens such as heterocyclic amines in red meat (and tobacco) result in cancer. One of these amines, PhlP, occurs in charred meat. Feeding PhlP to rats induces prostate cancer. Isothiocyantates in cruciferous vegetables increase liver metabolism of carcinogens and reduce cancer-associated DNA adducts.
Milk has been quite consistently associated with an increased risk of prostate cancer, and the culprit appears to be Calcium rather than fat. Dietary Calcium supplements are also associated with increased risk. Vitamin D, in contrast, is associated with a reduction in the risk of prostate cancer. Further study is needed before recommendations can be made because Calcium lowers the risk of colon cancer. Zinc, unfortunately, also increases the risk of prostate cancer in some studies- even in low levels when taken for a long time.
Created: 3/15/2005
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