Abstract

Prostate cancer has become a major public health problem worldwide and prevention strategies would attenuate its economic, emotional, physical and social impact. Until recently, however, we have had only modest information about risk factors for this disease, apart from the well-established characteristics of age, family history and place of birth. The current body of literature supports the role of nutritional products in reduction of prostate cancer. Thus, dietary agents have gained considerable attention as chemopreventive agents against prostate cancer. This review critically addresses the natural products with the greatest potential to reduce the risk of prostate cancer, including, honey, vitamin E, selenium, soy, tomatoes, cruciferous vegetables and green tea. Many products have been linked with the development and aggressiveness of prostate cancer, through a range of molecular mechanisms. The toxicity of certain dietary products (fat, red and processed meat) is addressed. The direction of future clinical trials lies in clarifying the effects of these agents and exploring the biological mechanisms responsible for the prevention of prostate cancer. Until large randomized trials confirm the benefit of chemopreventive and dietary modifications, patients are advised to pursue a diet and lifestyle that enhances overall health.

Key words: Cancer, prostate, green tea, selenium, soy, vitamin D, vitamin E.