Re: Tomato ... Lycopene ... Oils

August 11, 2005

Hi folks:

And another:

" .......... lycopene intake was associated with reduced risk of

prostate cancer (RR for high versus low quintiles = 0.84; 95% CI =

0.73 to 0.96; P(trend) =.003); intake of tomato sauce, the primary

source of bioavailable lycopene, was associated with an even greater

reduction in prostate cancer risk (RR for 2+ servings/week versus <1

serving/month = 0.77; 95% CI = 0.66 to 0.90; P(trend)<.001),

especially for extraprostatic cancers (RR = 0.65; 95% CI = 0.42 to

0.99). These associations persisted in analyses controlling for fruit

and vegetable consumption and for olive oil use .... "

PMID: 11880478

Rodney.

--- In , " Rodney " <perspect1111@y...>

wrote:

> Hi folks:

>

> Another contribution to this discussion:

>

> " ........... it was found that tomatoes cooked with high phenolic

> olive oil contained at least a two-fold higher concentration of

> lycopene, than when tomatoes were cooked with low phenolic olive

oil

> (p = 0.025), high-oleic safflower oil (p = 0.013) and safflower oil

> (p = 0.009). There was a significant increase in plasma lycopene

> concentrations after consuming one tomato sauce meal containing

high

> phenolic olive oil (p = 0.018). There was a significant decrease in

> the oxidised LDL to total LDL ratio after two tomato sauce meals

> prepared with safflower oil. There was no effect of the treatments

on

> the other parameters measured. "

>

> PMID: 15294521

>

> Rodney.

August 11, 2005