Dietary Factors and Prostate Cancer Development, Progression, and Reduction
Abstract
:1. Introduction
2. Prostate Cancer—Etiology and Pathogenesis
3. The Role of Nutritional Factors and Foodstuffs on Prostate Cancer Risk
3.1. Nutrients and Dietary Patterns
3.1.1. Excessive Consumption of Selected Nutrients
3.1.2. Dietary Fat
3.1.3. Meat Consumption
3.1.4. Selenium and Zinc
3.1.5. Nutrients in Dairy Products
3.2. Phytonutrients
3.2.1. Vitamin E and Tocopherols
3.2.2. Selected Flavonoids (Isoflavones, Catechins, and Resveratrol and Its Analogs)
Isoflavones
Green Tea Polyphenols (Catechins)
Resveratrol and Its Analogs
3.2.3. Lycopene
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Oczkowski, M.; Dziendzikowska, K.; Pasternak-Winiarska, A.; Włodarek, D.; Gromadzka-Ostrowska, J. Dietary Factors and Prostate Cancer Development, Progression, and Reduction. Nutrients 2021, 13, 496. https://doi.org/10.3390/nu13020496
Oczkowski M, Dziendzikowska K, Pasternak-Winiarska A, Włodarek D, Gromadzka-Ostrowska J. Dietary Factors and Prostate Cancer Development, Progression, and Reduction. Nutrients. 2021; 13(2):496. https://doi.org/10.3390/nu13020496
Chicago/Turabian StyleOczkowski, Michał, Katarzyna Dziendzikowska, Anna Pasternak-Winiarska, Dariusz Włodarek, and Joanna Gromadzka-Ostrowska. 2021. "Dietary Factors and Prostate Cancer Development, Progression, and Reduction" Nutrients 13, no. 2: 496. https://doi.org/10.3390/nu13020496