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Pro-Inflammatory Dietary Factors in Prostate Cancer Susceptibility and Survival

Principal Investigator
Name
Zuo-Feng Zhang
Degrees
MD, PhD
Institution
University of California - Los Angeles
Position Title
Professor/Associate Dean, Epidemiology
Email
About this CDAS Project
Study
PLCO (Learn more about this study)
Project ID
PLCO-65
Initial CDAS Request Approval
Feb 10, 2014
Title
Pro-Inflammatory Dietary Factors in Prostate Cancer Susceptibility and Survival
Summary
Chronic inflammation promotes development and progression of prostate cancer. Dietary factors, in addition to environment and genetics, play a vital role in inflammation, and may have pro- or anti-inflammatory properties, thereby influencing carcinogenesis. For example, studies have shown that soybean and green tea, which are rich with antioxidants, have anti-inflammatory properties and are associated with a decreased risk for prostate cancer. On the other hand, meats cooked at high temperatures generate carcinogenic compounds. Heterocyclic amines present in well-done and charred meats were shown to induce mutations and accumulation of mast cells and macrophages in the ventral prostate. Additionally, a comprehensive review showed that men who consumed a significant amount of dairy products have an 11% increased risk for prostate cancer. Similarly, sugar induces systemic inflammation. In a recent study, fructose increased proliferation of pancreatic cancer cells. Epidemiologic studies have demonstrated that high fructose intake triggers metabolic syndrome, and therefore, has a vital role in chronic disease.
In a preliminary study, we observed a potential association between high-fructose corn syrup intake and prostate cancer progression. Particularly, we see poorer survival among smokers, compared to nonsmokers (HR: 2.16, 95% CI: 1.04-4.46). Previous findings have also shown that antioxidant-rich compounds, namely, green tea and garlic, are associated with reduced cancer risk. In this study, we aim to use PLCO data prospectively to explore the association between dietary factors, and risk and prognosis of prostate cancer through analysis of clinical and questionnaire data. Because screening is highly influential in prostate cancer prevention, we will determine if being in the screening arm offsets the detrimental effect of pro-inflammatory foods on prostate cancer survival.
Aims

1) Analyze the role of pro-inflammatory dietary factors (high-fructose corn syrup, animal-based, and fried foods), and anti-inflammatory dietary factors (carotenoids, allium and cruciferous vegetables) in prostate cancer risk.
2) Using prostate cancer patient data, determine if inflammatory dietary factors are associated with prostate cancer prognosis or survival.
3) Determine if there is effect measure modification by smoking of the association of dietary inflammatory factors with prostate cancer susceptibility and survival.

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