Eating Rye Bread in Adolescence May Cut Prostate Cancer Risk

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SAN FRANCISCO—Greater rye bread consumption in adolescence may be associated with a decreased risk of prostate cancer, especially advanced disease, according to findings presented here at the annual Genitourinary Cancers Symposium.

Johanna E. Torfadottir, a nutritionist at the University of Iceland in Reykjavik, and colleagues studied 2,268 men aged 67 to 96 years who had reported their dietary habits in the AGES-Reykjavik cohort study. A total of 347 subjects had or were diagnosed with prostate cancer during follow-up, 63 with advanced disease.

Daily rye bread consumption in adolescence (age 14-19 years), compared with less than daily consumption, was associated with a 22% decreased risk of prostate cancer overall and a 47% decreased risk of advanced prostate cancer, after adjusting for numerous potential confounders, including fish, fish liver oil, meat, and milk intake, Torfadottir reported. High intake of oatmeal in adolescence (five or more times vs. four or fewer times per week) was not significantly associated with the risk of any prostate cancer or advanced prostate cancer.

In addition, midlife consumption of rye or oatmeal was not associated with cancer risk, she said.

The symposium is cosponsored by the American Society of Clinical Oncology, the American Society of Radiation Oncology, and the Society of Urologic Oncology.

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