Risk Factors for the Development of Prostate Cancer in Korean

Kim, Tae Hwan; Lee, Sang Cheol; Kim, Wun Jae

Abstract

PURPOSE: Numerous epidemiological studies have demonstrated a number of potential risk factors related to the initiation and progression of prostate cancer. This study was performed to identify whether smoking, alcohol, past-medical histories and dietary habits were associated with the development of prostate cancer.
MATERIALS AND METHODS
A hospital based, age matched, case-control investigation was carried out on 184 prostate cancer patients gathered from 8 university hospitals and 267 control subjects recruited from the same hospitals. The patients and controls were interviewed by a trained interviewer before therapy, using a standard questionnaire concerning detailed histories of smoking, alcohol, medical histories, and dietary habits.
RESULTS
Smoking behavior and alcohol consumption were not associated with prostate cancer development. A gastro-intestinal operation, vasectomy and hemorrhoidectomy were risk factors of prostate cancer, as were venereal disease, cholelithiasis pulmonary tuberculosis and hypertension. Conversely, nephrolithiasis was protective against prostate cancer in Koreans. Among the dietary items, almost all fruits (14 in 17 items) were risk factors for prostate cancer, when calculated by the amount of total calories. High intake of fresh vegetables and soybean paste reduced the risk of prostate cancer development. Also, soybean paste stew, fermented soybean soup and kimchi stew showed protective effects against prostate cancer in Koreans.
CONCLUSIONS
These results suggest that soybean paste, fresh vegetables, soup and stew might be valuable for the prevention of prostate cancer in Koreans.