MONTEVIDEO, URUGUAY. Prostate cancer is the second most common cancer in Uruguay and mortality rate has increased by 77 per cent between 1953 and 1991. Researchers at the National Cancer Institute in Montevideo believe that diet and other environmental factors may be linked to prostate cancer risk and have just released the results of a study that strongly supports this contention. Their study involved 175 patients with prostate cancer and 233 controls. Both patients and controls had face-to-face interviews with researchers and also filled out detailed questionnaires which covered family history of cancer, sociodemographic variables, height and weight, alcohol and tobacco consumption, and usual diet. Analysis of the collected data showed that a high total energy intake, and a high intake of total fat, red meat (beef and lamb) and desserts (rice pudding, custard, cake, marmalade and jam) were associated with an increased risk of prostate cancer. A high intake of vegetables, fruits, and vitamin C and vitamin-E was found to significantly decrease the risk. After adjusting for other risk factors the researchers conclude that men with a high intake of vitamin-C (greater than 162 mg/day) reduce their risk of prostate cancer by 60 per cent as compared to men with a low intake (less than 86 mg/day).
Deneo-Pellegrini, H., et al. Foods, nutrients and prostate cancer: a case-control study in Uruguay. British Journal of Cancer, Vol. 80, No. 3/4, May 1999, pp. 591-97