Researchers at the University of South Australia have identified a link between regular consumption of colorful fruits and vegetables and a reduced likelihood of developing prostate cancer. The findings were published in the journal Cancers.
The study compared micronutrient levels in the blood of men with prostate cancer to those in healthy participants. It found that men with lower amounts of lutein, lycopene, alpha-carotene and selenium, coupled with higher levels of iron, sulfur, and calcium, faced a greater risk of cancer.
Moreover, men who had undergone radiation therapy for cancer exhibited more DNA damage when their blood plasma contained low levels of lycopene and selenium.
In the study, plasma lycopene levels below 0.25 µg/mL and selenium levels under 120 µg/L were classified as low.
Foods rich in lycopene include tomatoes, cantaloupe, papaya, grapes, peaches, watermelon, and cranberries. Selenium-dense foods feature poultry, fish, shellfish, eggs, and nuts.
The authors noted that, compared with earlier work, consuming lycopene- and selenium-rich foods naturally appears to be more advantageous than taking supplements with limited proven benefit.
They also advised following a Mediterranean-style dietary pattern with guidance from a nutrition professional. Factors such as a family history of prostate cancer, age, overweight status, and rapid growth can raise risk. A diet high in dairy products and low in vitamin E might also influence risk, though the evidence is less clear. Vitamin E is present in vegetable oils, nuts, seeds, fruits, and vegetables.