Over the past two decades, several studies have reported a positive effect of tomato intake in preventing prostate cancer. However, the results that have become available over the years, and which already concern several thousand men, have not made it possible to establish an unequivocal relationship between the consumption of tomatoes – raw, cooked, in sauce or in juice – and the risk of prostate cancer or the progression of this disease once diagnosed. Why tomato? The interest in tomato effect in preventing prostate cancer is mainly related to the pigment that is responsible for their color: lycopene . Lycopene is a fat-soluble pigment, responsible for providing a red color. This carotene is known for its biological and physicochemical properties, especially related to its antioxidant role. It is found in appreciable quantities in red-orange vegetables and fruits, of which tomatoes stand out, but which also include watermelon and guava. Due to the fat-soluble nature of lycopene, whenever it is consumed with fat, there is greater absorption. Its strong antioxidant action is equally important in the protection of our deoxyribonucleic acid (DNA), in the elimination of free radicals resulting from oxidative stress and in the induction of apoptosis (death) of cancer cells, giving it an evident protective role particularly in prostate cancer. What is known and has been done The results of several studies involving groups of male populations have suggested that eating tomatoes may reduce the risk of developing prostate cancer or delay the progression of the disease after it has been diagnosed. However, for several reasons, when these studies are considered globally it is not possible to establish an unequivocal causal relationship. Despite this, interest in the properties of products with tomato and lycopene continues and several experimental models have also been used to try to clarify the subject. In this case, the results have suggested that: Lycopene is an anticancer bioactive compound, and perhaps not the only one that tomatoes have. Cooking and mechanical destruction of its membranes in the crushing process make lycopene more bioavailable, that is, more easily absorbed by the body. Although it seems clear that tomatoes and lycopene have anticancer activity in relation to prostate cancer, there are still gaps in information regarding the dose-response relationship and mechanisms of action involved. In short, it is necessary to take into account that the effects of lycopene may differ from person to person , due to factors such as the fat content in the diet, the use of probiotics (present, for example, in yogurt, which hinder the absorption of lycopene ), genetic differences in metabolism, the synergy that can occur between two components and which enhances antioxidant capacity, among others. Healthy and versatile Tomato occupies a prominent place among foods in the Mediterranean diet. Being a regular part of our diet will always have benefits . In addition to lycopene, a compound with antioxidant properties, it is rich in vitamins A, C, E and B complex, and in minerals, mainly potassium, phosphorus and magnesium. Its versatility in the kitchen, raw or cooked, from salads, sweets, sauces or as an ingredient in many more or less traditional dishes, makes it play an irreplaceable role. Prostate cancer in Portugal In 2019 , the year for which the latest data for Portugal are available: Prostate cancer was responsible for 3.3% of deaths; There were 1903 cases of death from prostate cancer, of which: 406 (21%) between 55-74 years old; 1484 (78%) in men over 75 years old (1486) These figures represent 39.3 deaths from prostate cancer per 100,000 inhabitants, the highest figure in the last decade and higher than in countries such as Spain (25.1), Italy (26.6) or the United States (19.4). References Luo J, Ke D, He Q. Dietary tomato consumption and the risk of prostate cancer: a meta-analysis. Front Nutr 2021;8:625185. Moran NE, Thomas-Ahner JM, Wan L, et al. Tomatoes, lycopene, and prostate cancer: what have we learned from experimental models? J Nutr 2022;152:1381-403. World Health Organization. WHO mortality database . Author : Alexandra Lima Meet the nutrition clinical team from Hospital da Luz network. The content published in the Health Guide is intended for the general public and is provided for informational and educational purposes only. It does not replace individual medical assessment, diagnosis, or personalized clinical advice from a qualified healthcare professional. The content is produced or reviewed by physicians and other healthcare professionals at Hospital da Luz and is based on the knowledge available at the time of publication or the most recent update, as indicated at the beginning of each item.
