dc.date.accessioned | 2018-02-08T09:22:54Z | |
dc.date.available | 2018-02-08T09:22:54Z | |
dc.date.created | 2018-01-08T10:24:14Z | |
dc.date.issued | 2017 | |
dc.identifier.citation | Ingvild, Paur Lilleby, Wolfgang Bøhn, Siv Kjølsrud Hulander, Erik Klein, Willibrord Vlatkovic, Liljana Axcrona, Karol Bolstad, Nils Bjøro, Trine Laake, Petter Tasken, Kristin Austlid Svindland, Aud Eri, Lars Magne Brennhovd, Bjørn Carlsen, Monica Hauger Fosså, Sophie Dorothea Smeland, Sigbjørn Karlsen, Anette Solli Blomhoff, Rune . Tomato-based randomized controlled trial in prostate cancer patients: Effect on PSA. Clinical Nutrition. 2017, 36(3), 672-679 | |
dc.identifier.uri | http://hdl.handle.net/10852/59950 | |
dc.description.abstract | Background & aims: The effect of lycopene-containing foods in prostate cancer development remains undetermined. We tested whether a lycopene-rich tomato intervention could reduce the levels of prostate specific antigen (PSA) in prostate cancer patients.
Methods: Prior to their curative treatment, 79 patients with prostate cancer were randomized to a nutritional intervention with either 1) tomato products containing 30 mg lycopene per day; 2) tomato products plus selenium, omega-3 fatty acids, soy isoflavones, grape/pomegranate juice, and green/black tea (tomato-plus); or 3) control diet for 3 weeks.
Results: The main analysis, which included patients in all risk categories, did not reveal differences in changes of PSA-values between the intervention and control groups. Post-hoc, exploratory analyses within intermediate risk (n = 41) patients based on tumor classification and Gleason score post-surgery, revealed that median PSA decreased significantly in the tomato group as compared to controls (−2.9% and +6.5% respectively, p = 0.016). In separate post-hoc analyses, we observed that median PSA-values decreased by 1% in patients with the highest increases in plasma lycopene, selenium and C20:5 n-3 fatty acid, compared to an 8.5% increase in the patients with the lowest increase in lycopene, selenium and C20:5 n-3 fatty acid (p = 0.003). Also, PSA decreased in patients with the highest increase in lycopene alone (p = 0.009).
Conclusions: Three week nutritional interventions with tomato-products alone or in combination with selenium and n-3 fatty acids lower PSA in patients with non-metastatic prostate cancer. Our observation suggests that the effect may depend on both aggressiveness of the disease and the blood levels of lycopene, selenium and omega-3 fatty acids. | en_US |
dc.language | EN | |
dc.publisher | Churchill Livingstone | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.title | Tomato-based randomized controlled trial in prostate cancer patients: Effect on PSA | en_US |
dc.type | Journal article | en_US |
dc.creator.author | Ingvild, Paur | |
dc.creator.author | Lilleby, Wolfgang | |
dc.creator.author | Bøhn, Siv Kjølsrud | |
dc.creator.author | Hulander, Erik | |
dc.creator.author | Klein, Willibrord | |
dc.creator.author | Vlatkovic, Liljana | |
dc.creator.author | Axcrona, Karol | |
dc.creator.author | Bolstad, Nils | |
dc.creator.author | Bjøro, Trine | |
dc.creator.author | Laake, Petter | |
dc.creator.author | Tasken, Kristin Austlid | |
dc.creator.author | Svindland, Aud | |
dc.creator.author | Eri, Lars Magne | |
dc.creator.author | Brennhovd, Bjørn | |
dc.creator.author | Carlsen, Monica Hauger | |
dc.creator.author | Fosså, Sophie Dorothea | |
dc.creator.author | Smeland, Sigbjørn | |
dc.creator.author | Karlsen, Anette Solli | |
dc.creator.author | Blomhoff, Rune | |
cristin.unitcode | 185,90,0,0 | |
cristin.unitname | Universitetet i Oslo | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |
dc.identifier.cristin | 1537398 | |
dc.identifier.bibliographiccitation | info:ofi/fmt:kev:mtx:ctx&ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Clinical Nutrition&rft.volume=36&rft.spage=672&rft.date=2017 | |
dc.identifier.jtitle | Clinical Nutrition | |
dc.identifier.volume | 36 | |
dc.identifier.issue | 3 | |
dc.identifier.startpage | 672 | |
dc.identifier.endpage | 679 | |
dc.identifier.doi | http://dx.doi.org/10.1016/j.clnu.2016.06.014 | |
dc.identifier.urn | URN:NBN:no-62616 | |
dc.type.document | Tidsskriftartikkel | en_US |
dc.type.peerreviewed | Peer reviewed | |
dc.source.issn | 0261-5614 | |
dc.identifier.fulltext | Fulltext https://www.duo.uio.no/bitstream/handle/10852/59950/1/Paur%2BClin%2BNutr%2B2017.pdf | |
dc.type.version | PublishedVersion | |