Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 In a message dated 9/28/04 10:52:37 PM Eastern Daylight Time, mike@... writes: Sorry, no time to search for the paper. Here it is, beer or liquor did not work: http://tinyurl.com/3rj2p Int J Cancer. 2004 Aug 25 [Epub ahead of print] Alcohol consumption and risk of prostate cancer in middle-aged men. Schoonen WM, Salinas CA, Kiemeney LA, Stanford JL. Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle, WA, USA. Alcohol consumption is a modifiable lifestyle factor that may affect prostate cancer risk. Alcohol alters the hormonal milieu and contains chemical substances such as flavonoids (red wine), which may alter tumor cell growth. Data from a population-based case-control study in King County, WA, were utilized to evaluate the association of alcohol consumption with prostate cancer in middle-aged men. A total of 753 newly diagnosed prostate cancer cases, 40-64 years of age, participated in the study. Seven hundred three control subjects, frequency matched to cases by age, were selected through random digit dialing. All participants completed an in-person interview on lifetime alcohol consumption and other risk factors for prostate cancer. Logistic regression models were used to estimate odds ratios (OR) and assess significance (95% confidence intervals [CI]). All tests of statistical significance were two-sided. No clear association with prostate cancer risk was seen for overall alcohol consumption. Each additional glass of red wine consumed per week showed a statistically significant 6% decrease in relative risk (OR = 0.94; 95% CI = 0.90-0.98), and there was evidence for a decline in risk estimates across increasing categories of red wine intake (trend p = 0.02). No clear associations were seen for consumption of beer or liquor. Our present study suggests that consumption of beer or liquor is not associated with prostate cancer. There may be, however, a reduced relative risk associated with increasing level of red wine consumption. Further research is needed to evaluate the potential negative association between red wine intake and prostate cancer risk. PMID: 15386436 -- Ken Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 Hi folks: Good stuff. The study on alcohol that I have found the most interesting was done by the Danish Epidemiological Science Center in Copenhagen about ten years ago. They followed 10,000 people for 13 years (or was it 13,000 people for ten years?). They broke the subjects down into three groups - beer, liquor and wine drinkers; and into seven consumption levels - never; one drink per month; one drink per week; one per day; 2 or 3 per day; 4 or 5 per day; and more than 5 per day. The selected end point was mortality. They found beer had no effect on mortality in either direction, no matter the quantity consumed. Liquor had no effect in small amounts, but increasingly negative effects as consumption increased above a moderate level. For wine they found a clear dose-response benefit, starting at one per month(!), which indicated (I am NOT recommending this!) the greatest reduction in mortality (49% I believe) for the 'more than 5 per day' group. They didn't have enough people in this 'more than 5 per day' group to establish statistical significance. But there was clear statistical significance for benefit in the data from 'zero' to '4 or 5 glasses of wine daily'. Furthermore, the benefit was seen for all causes of mortality - not just heart disease, as the conventional wisdom would have us believe. So it is great, but not a complete surprise, to see a benefit for prostate cancer. There aren't many things you can ADD to your diet that can reduce your mortality from all causes by 49%. Any suggestions for others? There is at least one study which suggests the benefits of white wine are just as great as for red. But I cannot quote the source. Nor can I rememeber its 'credibility quotient'. But the varying benefits between beer, wine and liquor make it clear that it is NOT the alcohol that confers the benefit. My guess is that it is what wine makers call the 'fermentation products'. Alcohol is one major fermentation product, but apparently not the important one. Rodney. > In a message dated 9/28/04 10:52:37 PM Eastern Daylight Time, > mike@s... writes: > > > Sorry, no time to search for the paper. > > Here it is, beer or liquor did not work: > > http://tinyurl.com/3rj2p > > Int J Cancer. 2004 Aug 25 [Epub ahead of print] > > Alcohol consumption and risk of prostate cancer in middle-aged men. > > Schoonen WM, Salinas CA, Kiemeney LA, Stanford JL. > > Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, > Seattle, WA, USA. > > Alcohol consumption is a modifiable lifestyle factor that may affect prostate > cancer risk. Alcohol alters the hormonal milieu and contains chemical > substances such as flavonoids (red wine), which may alter tumor cell growth. Data > from a population-based case-control study in King County, WA, were utilized to > evaluate the association of alcohol consumption with prostate cancer in > middle-aged men. A total of 753 newly diagnosed prostate cancer cases, 40-64 years of > age, participated in the study. Seven hundred three control subjects, > frequency matched to cases by age, were selected through random digit dialing. All > participants completed an in-person interview on lifetime alcohol consumption > and other risk factors for prostate cancer. Logistic regression models were used > to estimate odds ratios (OR) and assess significance (95% confidence > intervals [CI]). All tests of statistical significance were two- sided. No clear > association with prostate cancer risk was seen for overall alcohol consumption. Each > additional glass of red wine consumed per week showed a statistically > significant 6% decrease in relative risk (OR = 0.94; 95% CI = 0.90- 0.98), and there > was evidence for a decline in risk estimates across increasing categories of > red wine intake (trend p = 0.02). No clear associations were seen for > consumption of beer or liquor. Our present study suggests that consumption of beer or > liquor is not associated with prostate cancer. There may be, however, a reduced > relative risk associated with increasing level of red wine consumption. > Further research is needed to evaluate the potential negative association between > red wine intake and prostate cancer risk. > > PMID: 15386436 > > > -- > > Ken Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 Hi folks: Just located my hard copy of the danish study to which I referred below. It is " Mortality associated with moderate intakes of wine, beer or spirits " . BMJ 1995;310:1165-9. Gronbaek; Deis; Sorensen; Becker; Schnohr; Jensen. It was 13,285 subjects, from 1976 to 1988. Relative mortality risk for those who drank *** 3 to 5 *** glasses of wine a day was 0.51. [From the tabulated data provided it can be seen that the small number of subjects drinking more than five glasses of wine per day had the lowest mortality of any of the 21 groups studied. Difficult to believe. But there you are!] Rodney. > > In a message dated 9/28/04 10:52:37 PM Eastern Daylight Time, > > mike@s... writes: > > > > > Sorry, no time to search for the paper. > > > > Here it is, beer or liquor did not work: > > > > http://tinyurl.com/3rj2p > > > > Int J Cancer. 2004 Aug 25 [Epub ahead of print] > > > > Alcohol consumption and risk of prostate cancer in middle-aged men. > > > > Schoonen WM, Salinas CA, Kiemeney LA, Stanford JL. > > > > Division of Public Health Sciences, Fred Hutchinson Cancer Research > Center, > > Seattle, WA, USA. > > > > Alcohol consumption is a modifiable lifestyle factor that may > affect prostate > > cancer risk. Alcohol alters the hormonal milieu and contains > chemical > > substances such as flavonoids (red wine), which may alter tumor > cell growth. Data > > from a population-based case-control study in King County, WA, were > utilized to > > evaluate the association of alcohol consumption with prostate > cancer in > > middle-aged men. A total of 753 newly diagnosed prostate cancer > cases, 40-64 years of > > age, participated in the study. Seven hundred three control > subjects, > > frequency matched to cases by age, were selected through random > digit dialing. All > > participants completed an in-person interview on lifetime alcohol > consumption > > and other risk factors for prostate cancer. Logistic regression > models were used > > to estimate odds ratios (OR) and assess significance (95% > confidence > > intervals [CI]). All tests of statistical significance were two- > sided. No clear > > association with prostate cancer risk was seen for overall alcohol > consumption. Each > > additional glass of red wine consumed per week showed a > statistically > > significant 6% decrease in relative risk (OR = 0.94; 95% CI = 0.90- > 0.98), and there > > was evidence for a decline in risk estimates across increasing > categories of > > red wine intake (trend p = 0.02). No clear associations were seen > for > > consumption of beer or liquor. Our present study suggests that > consumption of beer or > > liquor is not associated with prostate cancer. There may be, > however, a reduced > > relative risk associated with increasing level of red wine > consumption. > > Further research is needed to evaluate the potential negative > association between > > red wine intake and prostate cancer risk. > > > > PMID: 15386436 > > > > > > -- > > > > Ken Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 Can it be the reservatrol? If so then other foods containing reservatrol (peanuts for example) should confer the same benefits. And isn't it the grape skins that contain it? The drinking of 3 to 5 glasses of wine a day is pretty excessive and btw adds lots of calories per day. on 9/29/2004 9:57 AM, Rodney at perspect1111@... wrote: > Hi folks: > > Just located my hard copy of the danish study to which I referred > below. It is " Mortality associated with moderate intakes of wine, > beer or spirits " . BMJ 1995;310:1165-9. Gronbaek; Deis; Sorensen; > Becker; Schnohr; Jensen. > > It was 13,285 subjects, from 1976 to 1988. Relative mortality risk > for those who drank *** 3 to 5 *** glasses of wine a day was 0.51. > > [From the tabulated data provided it can be seen that the small > number of subjects drinking more than five glasses of wine per day > had the lowest mortality of any of the 21 groups studied. Difficult > to believe. But there you are!] > > Rodney. > > > > >>> In a message dated 9/28/04 10:52:37 PM Eastern Daylight Time, >>> mike@s... writes: >>> >>>> Sorry, no time to search for the paper. >>> >>> Here it is, beer or liquor did not work: >>> >>> http://tinyurl.com/3rj2p >>> >>> Int J Cancer. 2004 Aug 25 [Epub ahead of print] >>> >>> Alcohol consumption and risk of prostate cancer in middle-aged > men. >>> >>> Schoonen WM, Salinas CA, Kiemeney LA, Stanford JL. >>> >>> Division of Public Health Sciences, Fred Hutchinson Cancer > Research >> Center, >>> Seattle, WA, USA. >>> >>> Alcohol consumption is a modifiable lifestyle factor that may >> affect prostate >>> cancer risk. Alcohol alters the hormonal milieu and contains >> chemical >>> substances such as flavonoids (red wine), which may alter tumor >> cell growth. Data >>> from a population-based case-control study in King County, WA, > were >> utilized to >>> evaluate the association of alcohol consumption with prostate >> cancer in >>> middle-aged men. A total of 753 newly diagnosed prostate cancer >> cases, 40-64 years of >>> age, participated in the study. Seven hundred three control >> subjects, >>> frequency matched to cases by age, were selected through random >> digit dialing. All >>> participants completed an in-person interview on lifetime alcohol >> consumption >>> and other risk factors for prostate cancer. Logistic regression >> models were used >>> to estimate odds ratios (OR) and assess significance (95% >> confidence >>> intervals [CI]). All tests of statistical significance were two- >> sided. No clear >>> association with prostate cancer risk was seen for overall > alcohol >> consumption. Each >>> additional glass of red wine consumed per week showed a >> statistically >>> significant 6% decrease in relative risk (OR = 0.94; 95% CI = > 0.90- >> 0.98), and there >>> was evidence for a decline in risk estimates across increasing >> categories of >>> red wine intake (trend p = 0.02). No clear associations were seen >> for >>> consumption of beer or liquor. Our present study suggests that >> consumption of beer or >>> liquor is not associated with prostate cancer. There may be, >> however, a reduced >>> relative risk associated with increasing level of red wine >> consumption. >>> Further research is needed to evaluate the potential negative >> association between >>> red wine intake and prostate cancer risk. >>> >>> PMID: 15386436 >>> >>> >>> -- >>> >>> Ken Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 Hi Francesca: It might be the resveratrol. Who knows. Resveratrol, I believe, only occurs in red wine in any quantity. And the amount varies from one kind of red grape to another, and to whether the grapes were grown in a warm climate or cool climate. More in the cool climate I believe, and more in pinot noir than in cabernets, for example. But if it turns out that studies confirm that white wine is as good as red then it is not likely to be the resveratrol. Certainly 3 to 5 glasses is excessive. De-alcoholized wines would be much better wrt calories. Rodney. > >>> In a message dated 9/28/04 10:52:37 PM Eastern Daylight Time, > >>> mike@s... writes: > >>> > >>>> Sorry, no time to search for the paper. > >>> > >>> Here it is, beer or liquor did not work: > >>> > >>> http://tinyurl.com/3rj2p > >>> > >>> Int J Cancer. 2004 Aug 25 [Epub ahead of print] > >>> > >>> Alcohol consumption and risk of prostate cancer in middle-aged > > men. > >>> > >>> Schoonen WM, Salinas CA, Kiemeney LA, Stanford JL. > >>> > >>> Division of Public Health Sciences, Fred Hutchinson Cancer > > Research > >> Center, > >>> Seattle, WA, USA. > >>> > >>> Alcohol consumption is a modifiable lifestyle factor that may > >> affect prostate > >>> cancer risk. Alcohol alters the hormonal milieu and contains > >> chemical > >>> substances such as flavonoids (red wine), which may alter tumor > >> cell growth. Data > >>> from a population-based case-control study in King County, WA, > > were > >> utilized to > >>> evaluate the association of alcohol consumption with prostate > >> cancer in > >>> middle-aged men. A total of 753 newly diagnosed prostate cancer > >> cases, 40-64 years of > >>> age, participated in the study. Seven hundred three control > >> subjects, > >>> frequency matched to cases by age, were selected through random > >> digit dialing. All > >>> participants completed an in-person interview on lifetime alcohol > >> consumption > >>> and other risk factors for prostate cancer. Logistic regression > >> models were used > >>> to estimate odds ratios (OR) and assess significance (95% > >> confidence > >>> intervals [CI]). All tests of statistical significance were two- > >> sided. No clear > >>> association with prostate cancer risk was seen for overall > > alcohol > >> consumption. Each > >>> additional glass of red wine consumed per week showed a > >> statistically > >>> significant 6% decrease in relative risk (OR = 0.94; 95% CI = > > 0.90- > >> 0.98), and there > >>> was evidence for a decline in risk estimates across increasing > >> categories of > >>> red wine intake (trend p = 0.02). No clear associations were seen > >> for > >>> consumption of beer or liquor. Our present study suggests that > >> consumption of beer or > >>> liquor is not associated with prostate cancer. There may be, > >> however, a reduced > >>> relative risk associated with increasing level of red wine > >> consumption. > >>> Further research is needed to evaluate the potential negative > >> association between > >>> red wine intake and prostate cancer risk. > >>> > >>> PMID: 15386436 > >>> > >>> > >>> -- > >>> > >>> Ken Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 Another older article: notice in the table those compounds in rice and oats. 12566142 (PubMed)Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. "Abstract:"Bioactive compounds" are extranutritional constituents that typically occur in small quantities in foods. They are being intensively studied to evaluate their effects on health. The impetus sparking this scientific inquiry was the result of many epidemiologic studies that have shown protective effects of plant-based diets on cardiovascular disease (CVD) and cancer. Many bioactive compounds have been discovered. These compounds vary widely in chemical structure and function and are grouped accordingly. Phenolic compounds, including their subcategory, flavonoids, are present in all plants and have been studied extensively in cereals, legumes, nuts, olive oil, vegetables, fruits, tea, and red wine. Many phenolic compounds have antioxidant properties, and some studies have demonstrated favorable effects on thrombosis and tumorogenesis and promotion. Although some epidemiologic studies have reported protective associations between flavonoids or other phenolics and CVD and cancer, other studies have not found these associations. Various phytoestrogens are present in soy, but also in flaxseed oil, whole grains, fruits, and vegetables. They have antioxidant properties, and some studies demonstrated favorable effects on other CVD risk factors, and in animal and cell culture models of cancer. However, because phytoestrogens act both as partial estrogen agonists and antagonists, their effects on cancer are likely complex. Hydroxytyrosol, one of many phenolics in olives and olive oil, is a potent antioxidant. Resveratrol, found in nuts and red wine, has antioxidant, antithrombotic, and anti-inflammatory properties, and inhibits carcinogenesis. Lycopene, a potent antioxidant carotenoid in tomatoes and other fruits, is thought to protect against prostate and other cancers, and inhibits tumor cell growth in animals. Organosulfur compounds in garlic and onions, isothiocyanates in cruciferous vegetables, and monoterpenes in citrus fruits, cherries, and herbs have anticarcinogenic actions in experimental models, as well as cardioprotective effects. In summary, numerous bioactive compounds appear to have beneficial health effects. Much scientific research needs to be conducted before we can begin to make science-based dietary recommendations. Despite this, there is sufficient evidence to recommend consuming food sources rich in bioactive compounds. From a practical perspective, this translates to recommending a diet rich in a variety of fruits, vegetables, whole grains, legumes, oils, and nuts." Table 1. Potential Health Benefits of Selected Bioactive Compounds for Cardiovascular Disease and Cancer AOx = antioxidant activity; BP = blood pressure; CVD = cardiovascular disease; HDL-C = high-density lipoprotein cholesterol; HMGR = HMG CoA reductase; LDL-C = low-density lipoprotein cholesterol; TC = total cholesterol; TG = triglycerides. Bioactive Compound Examples Sources Putative Beneficial Biological Effects References Flavonoids Flavonols Quercetin, kaempferol, catechin Onion, apple, tea, berries, olives, broccoli, lettuce, red wine, cocoa/chocolate ↓ TC, ↓ LDL-C oxidation, ↑ HDL-C, AOx, antimutagen, ↓ tumor initiation/promotion, ↓ platelet aggregation, ↓ eicosanoid synthesis [38] [40] [74] [75] [76] [77] [79] [83] [84] Flavonols Epicatechin, epigallocatechin, epicatechin-3-gallete, epigallocatechin-3-gallete Green/black tea, cocoa/chocolate AOx, carcinogen detox, antimutagen, ↓ tumor initiation/promotion, apoptosis, ↓ LDL-C oxidation, ↓ platelet aggregation [65] [66] [67] [68] [69] [70] [71] [72] [174] [175] [176] [178] [179] [181] [182] [186] Phytoestrogens [80] [97] [98] [99] Lignans, coumestran Enterolactone, enterodial, coumestrol Flaxseed oil, lucerne, clover ↓ LDL-C, AOx, estrogen/antiestrogen; adverse effect (CVD): pro-oxidant activity with partially defatted flaxseed [114] [115] Isoflavones Genistein, daidzein Soybeans, legumes ↓ TC and LDL-C, ↓ LDL-C oxidation, ↓ TG, ↑ HDL-C, ↓ thrombosis, AOx, estrogen/antiestrogen, antimutagen; ↓ angiogenesis, ↑ apoptosis; adverse effect: procarcinogen potential? [100] [101] [105] [108] [109] [110] [111] [112] [117] [118] Resveratrol Grapes, red wine, peanuts ↓ LDL-C oxidation, ↓ platelet aggregation/thrombosis, ↓ eicosanoid synthesis, AOx, carcinogen detoxification, antimutagen, ↓ tumor initiation/promotion, estrogen/antiestrogen [46] [70] [119] [120] [121] [122] Lycopene Tomatoes, tomato products ↓ LDL-C and LDL-C oxidation, AOx, antimutagen [123] [124] [125] [129] [130] [131] [132] Organosulfur compounds Allicin, diallyl sulfide, diallyl disulfide, allyl mercaptan Garlic, onion, leek ↓ TC and LDL-C, ↓ TG, ↓ cholesterol and FA synthesis, ↓ BP, ↓ thrombosis, AOx, carcinogen detoxification, ↓ tumor promotion; adverse effect: tumor promotion potential? [138] [139] [142] [143] [148] [149] [150] [151] [152] [153] Soluble dietary fibers ß-Glucan, pectin, psyllium Oats, barley, yeast, fruit, vegetables, psyllium seed, fortified cereals and grains ↓ TC, TG, LDL-C [170] [171] [172] [173] Isothiocyanates (ITC) Phenethyl (PEITC), benzyl (BITC), sulforaphanes Cruciferous vegetables (e.g., watercress, broccoli) ↓Tumor initiation/promotion, ↓ carcinogen activation, carcinogen detoxification [188] [189] [190] [191] Monoterpenes d-Limonene, perillic acid Essential oils of citrus fruit, cherries, mint, herbs ↓ TC and LDL-C, carcinogen detoxification, ↓ tumor initiation/promotion, ↓ HMGR [192] [193] [194] [195] Plant sterols Sitostanol, stigmasterol, campesterol Tall oil, soybean oil, rice bran oil ↓ TC and LDL-C, AOx, ↓ cholesterol absorption; adverse effect: ↓ carotenoid absorption [155] [156] [157] [158] [159] [160] [161] [162] [163] [165] [166] Olive oil Tyrosol, hydroxytyrosol, oleoeuropeine, caffeic acid, cumaric acid Extra virgin olive oil AOx, ↓ LDL-C oxidation [85] [86] [87] [88] [89] [90] [92] [93] [95] [96] Table 2. Bioactive Compounds in Fruits and Vegetables, Cereals, and Oilseeds and Oils Adapted from Isolation, Identification and Evaluation of Natural Antioxidants from Aromatic Herbs in Lithuania.[5] Fruits and vegetables Apples Quercetin, epicatechin, chlorogenic acid, p-coumaric acid, phloridzin Citrus fruits Naringenin, hesperetin, hesperedin, eriocitrin, naringin, meoeriocitrin, natrituin, p-coumaric acid, caffeic acid, ferulic acid Grapes Tannic acid, quercetin, procyanidines, other phenolics Onion Quercetin, myricetin Carrots Lignin, carotene Tomato Quercetin, lycopene, rutin, prunin Garlic S-Allyclcysteine, S-allylmercaptocysteine Horseradish Sinigrin Azuki beans Procyanidin dimers Oilseeds and oil crops Cocoa Catechin, epicatechin, chlorogenic acid Soybean Genistein, daidzein, glycitein, phenolic acids, tocopherols, amino acids, peptides Sesame seed Sesamol, sesaminol, tocopherol, sesamolinol Cottonseed Quercetin, rutin, kaempferol, gossypeti, heracetin, dihydroquercetin, quercetrin, isoquercetrin Peanuts Taxifolin Mustard seed Sinigrin, phenolic acids, sinapic acid methyl ester Cereal crops Rice Orizanol, isovitexin, cyanidine-3-O-ß-D-glycopyranoside, pinoresinol, other phenolics Wild rice Phytic acid, luteolin glycoside, p-hydroxy acetophenone glycoside, 3,4,5-trimethoxycinnamin acid Barley leaves 2'-O-Glucosylisovitexin Oat Esters of caffeic and ferulic acids A multiethnic case-control study involving 1,619 African American, white, Japanese, and Chinese men with confirmed prostate cancer and 1,618 control subjects examined the protective effects of fruit and vegetable intake on prostate cancer.[17] Whereas risk of prostate cancer was not related to fruit consumption, both cruciferous and yellow-orange vegetable intake were inversely related to prostate cancer. This association was strongest for advanced cases of prostate cancer with an odds ratio (OR) of 0.67 (P for TREND = 0.01) for the highest quintile of yellow-orange vegetable intake and an OR of 0.61 (P for TREND = 0.006) for the highest quintile of cruciferous vegetable intake. A large number of studies have consistently found that moderate alcohol consumption (1 to 3 drinks/day) is associated with a decreased risk of CHD.[30] Several studies have reported a protective effect of wine consumption.[31] [32] A recent analysis of >24,000 men and women in Denmark found that wine drinkers had a relative risk for death from CHD of 0.58 (95% CI, 0.47 to 0.72) and light drinkers who avoided wine had a relative risk of 0.76 (95% CI, 0.63 to 0.92) compared with nondrinkers.[33] In addition, Klatsky et al[34] reported that wine intake was inversely related to CHD among persons consuming =3 drinks/day, but beer or liquor were not. Likewise, Criqui and Ringel,[35] using data from 21 developed countries, found that beer and spirits consumption was only weakly correlated with CHD after adjusting for other dietary components, whereas a strong and consistent inverse correlation was found between wine and CHD. The relation between alcohol and stroke is less certain. However, analysis of data from the Copenhagen City Heart Study found that weekly consumption of wine reduced the risk of stroke by about 35%, whereas neither beer nor spirits intake was associated with stroke risk.[36] Despite the studies demonstrating cardioprotective effects of wine versus spirits and beer, there is some evidence that there is no additional cardioprotective effect of wine versus other types of alcohol.[37] some plant foods and beverages that are particularly rich in polyphenols are red wine, apple and orange juices, and legumes. Red wine is a rich and concentrated source of polyphenolic substances and >200 individual phenolic compounds have been identified to date.[49] Studies have shown that red wine inhibits oxidation of LDL in vitro[46] [50] and increases antioxidant capacity of plasma.[51] The antioxidants identified in red wine include phenolic acids, flavonols, monomeric catechins, and polymeric anthocyanidins. Catechin, a flavan-3-ol compound, is one of the most abundant phenolic compounds in red wine and is present at concentrations up to 300 mg/L.[52] In contrast, red wine contains about 30 mg/L of flavonols (quercetin and kaempferol) and 140 mg/L of phenolic acids. 49. German JB, Walzem RL. The health benefits of wine. Annu Rev Nutr 2000;20:561-93. ----- Original Message ----- From: Rodney Sent: Wednesday, September 29, 2004 11:30 AM Subject: [ ] Re: Wine/Prostate Hi Francesca:It might be the resveratrol. Who knows. Resveratrol, I believe, only occurs in red wine in any quantity. And the amount varies from one kind of red grape to another, and to whether the grapes were grown in a warm climate or cool climate. More in the cool climate I believe, and more in pinot noir than in cabernets, for example. But if it turns out that studies confirm that white wine is as good as red then it is not likely to be the resveratrol. Certainly 3 to 5 glasses is excessive. De-alcoholized wines would be much better wrt calories.Rodney. > >>> In a message dated 9/28/04 10:52:37 PM Eastern Daylight Time,> >>> mike@s... writes:> >>> > >>>> Sorry, no time to search for the paper.> >>> > >>> Here it is, beer or liquor did not work:> >>> > >>> http://tinyurl.com/3rj2p> >>> > >>> Int J Cancer. 2004 Aug 25 [Epub ahead of print]> >>> > >>> Alcohol consumption and risk of prostate cancer in middle-aged> > men.> >>> > >>> Schoonen WM, Salinas CA, Kiemeney LA, Stanford JL.> >>> > >>> Division of Public Health Sciences, Fred Hutchinson Cancer> > Research > >> Center, > >>> Seattle, WA, USA.> >>> > >>> Alcohol consumption is a modifiable lifestyle factor that may> >> affect prostate > >>> cancer risk. Alcohol alters the hormonal milieu and contains> >> chemical > >>> substances such as flavonoids (red wine), which may alter tumor> >> cell growth. Data> >>> from a population-based case-control study in King County, WA,> > were > >> utilized to > >>> evaluate the association of alcohol consumption with prostate> >> cancer in > >>> middle-aged men. A total of 753 newly diagnosed prostate cancer> >> cases, 40-64 years of> >>> age, participated in the study. Seven hundred three control> >> subjects, > >>> frequency matched to cases by age, were selected through random> >> digit dialing. All> >>> participants completed an in-person interview on lifetime alcohol> >> consumption > >>> and other risk factors for prostate cancer. Logistic regression> >> models were used> >>> to estimate odds ratios (OR) and assess significance (95%> >> confidence > >>> intervals [CI]). All tests of statistical significance were two-> >> sided. No clear > >>> association with prostate cancer risk was seen for overall> > alcohol > >> consumption. Each> >>> additional glass of red wine consumed per week showed a> >> statistically > >>> significant 6% decrease in relative risk (OR = 0.94; 95% CI => > 0.90-> >> 0.98), and there> >>> was evidence for a decline in risk estimates across increasing> >> categories of > >>> red wine intake (trend p = 0.02). No clear associations were seen> >> for > >>> consumption of beer or liquor. Our present study suggests that> >> consumption of beer or> >>> liquor is not associated with prostate cancer. There may be,> >> however, a reduced> >>> relative risk associated with increasing level of red wine> >> consumption. > >>> Further research is needed to evaluate the potential negative> >> association between> >>> red wine intake and prostate cancer risk.> >>> > >>> PMID: 15386436 > >>> > >>> > >>> -- > >>> > >>> Ken Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 Just to add more fuel: Urologic Clinics of North AmericaVolume 29 • Number 1 • February 2002 Lifestyle/dietary supplement partial androgen suppression and/or estrogen manipulation: A novel PSA reducer and preventive/treatment option for prostate cancer? Alcohol intake The estrogenic properties or effects of alcohol may be responsible for the higher rates of breast cancer observed in female drinkers [26] , but may promote favorable hormonal effects in men. It is interesting that alcohol consumption has been associated generally with either a lack of effect or a reduced risk of prostate cancer in some studies, but only in those men with larger intakes of alcohol and possibly when intake over longer periods of time are accessed. For example, the National Health and Nutrition Examination Survey (NHANES) utilized two cohorts with a 17-year median follow-up and found that in cohort I there was only a significant inverse relationship for prostate cancer at the heaviest level of drinking [27] ; however, in cohort II, past heavy drinkers (> 25 drinks/wk) demonstrated significant inverse relationships with prostate cancer at age 25 (RR = 0.20), age 35 (RR = 0.30), and age 45 (RR = 0.39), but not at age 55 (RR = 0.43). Thus, heavy drinking at a younger age may result in a lower overall risk of prostate cancer, but obviously an increase in other negative health conditions. This study suggests that the timing of drinking on hormone levels may affect cancer diagnosis. It is interesting to note that liver damage from chronic alcohol abuse can result in hyperestrogenism or feminizing effects [28] . Cirrhotics from autopsy studies have demonstrated a reduced incidence of prostate cancer [29] [30] [31] , and there were no cases of prostate cancer observed in cirrhotics in the NHANES study [27] . It is of recent interest that alcoholic beverages that contain the compound resveratrol (e.g., red wine) have been found in laboratory studies to have estrogenic activity and have inhibited the growth of prostate cancer cell lines [32] [33] " regards ----- Original Message ----- From: Rodney Sent: Wednesday, September 29, 2004 8:57 AM Subject: [ ] Re: Wine/Prostate Hi folks:Just located my hard copy of the danish study to which I referred below. It is "Mortality associated with moderate intakes of wine, beer or spirits". BMJ 1995;310:1165-9. Gronbaek; Deis; Sorensen; Becker; Schnohr; Jensen.It was 13,285 subjects, from 1976 to 1988. Relative mortality risk for those who drank *** 3 to 5 *** glasses of wine a day was 0.51.[From the tabulated data provided it can be seen that the small number of subjects drinking more than five glasses of wine per day had the lowest mortality of any of the 21 groups studied. Difficult to believe. But there you are!]Rodney.> Hi folks:> > Good stuff. The study on alcohol that I have found the most > interesting was done by the Danish Epidemiological Science Center in > Copenhagen about ten years ago. They followed 10,000 people for 13 > years (or was it 13,000 people for ten years?). They broke the > subjects down into three groups - beer, liquor and wine drinkers; and > into seven consumption levels - never; one drink per month; one drink > per week; one per day; 2 or 3 per day; 4 or 5 per day; and more than > 5 per day. The selected end point was mortality.> > They found beer had no effect on mortality in either direction, no > matter the quantity consumed. Liquor had no effect in small amounts, > but increasingly negative effects as consumption increased above a > moderate level. > > For wine they found a clear dose-response benefit, starting at one > per month(!), which indicated (I am NOT recommending this!) the > greatest reduction in mortality (49% I believe) for the 'more than 5 > per day' group. They didn't have enough people in this 'more than 5 > per day' group to establish statistical significance. But there was > clear statistical significance for benefit in the data from 'zero' > to '4 or 5 glasses of wine daily'.> > Furthermore, the benefit was seen for all causes of mortality - not > just heart disease, as the conventional wisdom would have us > believe. So it is great, but not a complete surprise, to see a > benefit for prostate cancer. > > There aren't many things you can ADD to your diet that can reduce > your mortality from all causes by 49%. Any suggestions for others?> > There is at least one study which suggests the benefits of white wine > are just as great as for red. But I cannot quote the source. Nor > can I rememeber its 'credibility quotient'. But the varying benefits > between beer, wine and liquor make it clear that it is NOT the > alcohol that confers the benefit. My guess is that it is what wine > makers call the 'fermentation products'. Alcohol is one major > fermentation product, but apparently not the important one.> > Rodney. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2004 Report Share Posted September 30, 2004 There are quite a few articles on the web suggesting that the " magic " ingredient in red wine, nuts, and other foods that will help in the fight against prostate cancer is boron. I don't have any opinion on this - just posting it for information purposes. http://www.google.com/search?hl=en & ie=UTF-8 & q=wine+prostate+boron Quote Link to comment Share on other sites More sharing options...
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