Prostate cancer funded research findings

Below is a short summary of the results of our prostate cancer research from recent years.

For more details on these and all World Cancer Research Fund network funded research, please visit WCRF International’s website.

In addition to the following research and as part of the Continuous Update Project - our ongoing programme to analyse global research on how diet, nutrition, physical activity and weight affect cancer risk and survival – we have analysed worldwide research to produce our recent CUP report on prostate cancer.

Dr Stephanie Smith-Warner, at Harvard School of Public Health, USA, examined associations between several dietary factors and risk of prostate cancer

This grant found red meat, processed meat and egg consumption were associated with higher risks of advanced prostate cancer. Poultry consumption was associated with a lower risk of advanced prostate cancer. Fruit and vegetable intakes were not associated with advanced prostate cancer risk.

Intakes of red meat, processed meat, seafood (fish and shellfish combined), poultry, and eggs were not associated with higher or lower risk of localized prostate cancer.

A study on the effects of folate, vitamin B12 and related metabolites on prostate cancer incidence and progression by Professor Richard Martin, of Bristol University Researchers found that there was an increased risk of prostate cancer and/or worse progression of the cancer with higher levels of B12 and/or folate.

Research into whether vitamin D is protective against prostate cancer, particularly aggressive cases, by Professor Richard Martin, of Bristol University. Overall, researchers found no link between vitamin D levels and the risk of developing prostate cancer. However, researchers found a small decreased risk of aggressive prostate cancer with increasing levels of vitamin D.