Does Tomato or Lycopene Intake Reduce the Risk of Prostate Cancer?
Approved for CPE Level 2 & 1 CPE credit hour by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics, Activity number: 143740
This webinar describes the function of the prostate and why men are prone to prostate enlargement and cancer, describes the epidemiological evidence linking higher intake of tomato products or lycopene to lower risk of prostate cancer, describes whether preclinical and small clinical trials with tomato or lycopene show evidence for reduced risk of prostate cancer, and provides information for advising young and older men about diet and prostate cancer risk.
Dr. Erdman is Emeritus Professor of Food Science and Human Nutrition, Professor of Internal Medicine and Professor of Nutrition in the Division of Nutritional Sciences at the University of Illinois at Urbana. Dr. Erdman's training and expertise encompass the nutritional and physiological biochemistry of man and animals. He has authored over 200 original research articles on these subjects and has over 350 total publications including other articles and chapters. His H-Index in the Web of Science is 50. He is a member of a variety of professional organizations including the American Society for Nutrition (ASN), the Institute of Food Technologists (IFT), and the American Heart Association (AHA). He is past President of the American Society for Nutritional Sciences (now ASN), has been elected Fellow for ASN, AHA and IFT.