© 2003 by Oxford University Press
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© 2003 Oxford University Press
EDITORIAL |
Tomatoes or Lycopene Versus Prostate Cancer: Is Evolution Anti-Reductionist?
Affiliations of authors: Department of Preventive Medicine, and Robert H. Lurie Comprehensive Cancer Center, Feinberg School of Medicine, Northwestern University, Chicago, IL (PHG); Department of Chemistry and Biochemistry, Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park (FK).
Correspondence to: Peter H. Gann, MD, ScD, Department of Preventive Medicine, and Robert H. Lurie Comprehensive Cancer Center, Feinberg School of Medicine, Northwestern University, 680 N. Lakeshore Dr., Suite 1102, Chicago, IL 60611-4402 (e-mail: pgann@northwestern.edu).
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Occasionally, but not often, positive things happen in the field of cancer prevention science to popular, good-tasting foods. Cruciferous vegetables have been the subject of intense study, but these foods might be—to modify the expression—an easy pill but a hard food for the public to swallow. By contrast, tomatoes (scientifically classified as a fruit) have overcome their earlier reputation as an inedible and possibly toxic food to become one of the most heavily consumed fruits or vegetables in the Western diet—mostly in the form of pizza, salsa, chili, pasta sauce, and ketchup. Americans consume an average of 91 pounds of tomatoes per capita per year, second only to potatoes among all fruits and vegetables.
This issue of the Journal brings good news to tomato eaters. Boileau et al. (1) report, in a well-controlled study using the N-methyl-N-nitrosourea (NMU)-androgen rat carcinogenesis model, that a diet containing
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J Natl Cancer Inst 2004 96: 554.
J Natl Cancer Inst 2004 96: 554-555.
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