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Lycopene Intake May Reduce Kidney Cancer Risk

Lycopene Intake May Reduce Kidney Cancer Risk

A study published in the medical journal  Cancer found that women who had  a greater dietary intake of the antioxidant lycopene had  a lower incidence of renal (kidney) cell carcinoma during the study period.

Data was analyzed from women from entered into the Women’s Health Initiative study between 1993 to 1998 and were followed through July 2013 . The data was reviewed by a  team of researchers at Wayne State University’s School of Medicine. Lead researcher Cathryn Bock, M.D.  Ph.D.,  professor of Oncology reported the findings in their article entitled “Antioxidant Micronutrients and The Risk of Renal cell Carcinoma in the Women’s Health Initiative cohort”.

During the multi-year follow-up study, 240 women were diagnosed with kidney cancer. Those women who reported more intake of lycopene had  a 39% lower risk of renal cell carcinoma to those who ingested smaller amounts.

Encouraging a healthier diet including lycopene Dr Bock says, “Lycopene from food sources has also been associated with decreased risk of breast and prostate cancers, and a diet high in vegetables and fruits are generally well-accepted for promoting good health.”

Kidney cancer is the eighth-leading cancer among women and most of the time it is diagnosed at a more advanced stage, making prevention all the more important.

A low-salt diet is also recommended for women with a risk of hypertension, a major risk factor for kidney cancer. Now, in order to lower the risk, ingesting more lycopene containing foods seems like a  good idea since these food are generally recommended for an overall healthy diet.

Good sources of lycopene include tomatoes, papaya,  watermelon, and guava . Lycopene supplements are also readily available.

“For more of the latest in nutritional/ lifestyle research check all of my blog posts at www.drsobo.com/blog

For the best care in Integrative Medicine call Henry C. Sobo, M.D., at 203-348-8805 or write us at [email protected]