Plant-based diet can cut prostate cancer progression risk by 47pc: study 

SAN FRANCISCO, CA: Shifting to a plant-based diet rich in fruits, vegetables, nuts, and olive oil can significantly cut down the risk of progression of prostate cancer, suggests a recent study conducted by UC San Francisco.

Published in JAMA Network Open, the study indicates that such dietary modifications are linked to a remarkable 47pc lower risk of prostate cancer progression compared to higher consumption of animal products.

Observing over 2,000 men with localized prostate cancer, the study underscores the importance of integrating one or two additional servings of fruits, vegetables, and whole grains into daily meals while decreasing the intake of animal products such as dairy and meat.

Led by Vivian N. Liu, formerly of the UCSF Osher Center for Integrative Health, the research emphasizes the broader health benefits associated with embracing a predominantly plant-based diet.

“Progression to advanced disease is a significant concern among prostate cancer patients,” Liu remarked. “These findings underscore the importance of holistic dietary choices in mitigating such risks and promoting overall health and well-being.”

The advantages of plant-based diets extend beyond prostate cancer management, offering a spectrum of health benefits, including reduced risk of diabetes, cardiovascular disease, and overall mortality. Fruits and vegetables, abundant in antioxidants and anti-inflammatory compounds, play a pivotal role in safeguarding against prostate cancer.

Senior author Stacey A. Kenfield, ScD, noted, “Increased consumption of plant-based foods following a prostate cancer diagnosis has also recently been associated with improved quality of life, encompassing sexual function, urinary function, and vitality, making it advantageous on multiple levels.”

The study's authors include researchers from UCSF, including Erin L. Van Blarigan, ScD; Li Zhang, PhD; Rebecca E. Graff, ScD; Crystal S. Langlais, PhD; Janet E. Cowan, MA; Peter R. Carroll, MD, MPH; and June M. Chan, ScD.