Most risk factors for prostate cancer can't be controlled. For example, the disease is more common among men who are older, have a family history of the disease or are African-American. But researchers are gathering preliminary evidence on several dietary factors that may also influence the risk.
 | Saturated fat. Population studies show that Asian men living in Asia have a 2 percent lifetime risk of prostate cancer; when they move to the United States, the risk in the next generation jumps to 10 percent. One possible reason: the fatty Western diet. A number of studies have shown that men who eat more animal fat have a higher rate of prostate cancer. |
| Selenium. At least two studies have suggested that increased intake of this mineral in the diet — found especially in meat, fish, grains and beans — may decrease prostate cancer risk. However, more recent studies have not verified that extra selenium decreases prostate cancer risk. |
| Vitamin D. Recent studies show that men who have higher intakes of vitamin D have a lower risk of advanced prostate cancer. |
| Lycopene. Higher intake of a substance called lycopene — an antioxidant found in produce such as tomatoes, watermelon, pink grapefruit and guava — also seems to be associated with a reduced risk of prostate cancer. Some studies have linked prostate cancer to a low intake of fresh fruits and vegetables in general. |
| Fish. The risk of prostate cancer appears to be increased in men who eat very little fish. This is possibly the result of the protective effect of fish oils, which contain high levels of omega-3 fatty acids. |
| Calcium. A few studies have linked prostate cancer to a higher intake of calcium, which is found mainly in dairy products. |
