The influence of dietary and environmental factors on prostate cancer risk

Prostate cancer is the most common malignancy found in males and one of the most common causes of cancer death. The epidemiology implicates environmen tal and nutritional factors in the initiation and progression of the diseas e. Identification of these factors would allow chemoprevention strategies t o be tested. Potent mutagenic and carcinogenic heterocyclic amines and poly cyclic aromatic hydrocarbons are produced in cooked meat, and following met abolic activation some of them are strongly associated with prostate carcin ogenesis in rodents. Primary cell cultures of human prostate epithelial cel ls were obtained from patients undergoing transurethral resection of the pr ostate. Metabolic activation of the cooked food carcinogens 2-amino-1-methy l-6-phenylimidazo-[4,5-b]pyridine (PhIP) and benzo[a]pyrene (B[a]P) was exa mined and resultant DNA damage (single strand breaks) measured using the Co met assay. Increased concentrations of carcinogen were associated with incr eased DNA damage and comet tail length compared to controls.