Red meat and Dairy products

Whats with the talk of red meat and dairy products, is this if you still have your prostate or does it matter if you have had your prostate taken out.

I've wondered about this myself. Logically, if your prostate is out, then diet doesn't really matter, as far as the pro

state/prostate cancer is concerned.
But then i would think, if one or two cells escaped, and your dient includes enough of the wrong things, then its possible bad eating habits or eating what is considered bad for prostate health, might promote recurrence chances.
I asked my surgeon about dairy (a dumb idea) and he told me i should see his Director of Wellness to discuss nutrition (which i am doing next week)

Moderation is the key. Red meat and dairy have been implicated as a risk factor in PC and many disease processes.

I've cut back on both. Not sure if it's made much difference.

Andrew

It really boils down to any healthy diet would include limiting red meats and fat....which dairy has fat.
Any person, PCa or not would benefit from a healthy diet, limiting fat and sodium intake, increase fruits and vegetables and blah blah blah.....

sorry, have to go, my 16oz medium rare ribeye and bottle of beer are calling my name....

I cannot provide any specific citations. However, most everything I have read points to red meat (or just about anything that walks), dairy, and sugar, as being on the "avoid" list. We do know that glucose attaches itself to cancer cells and somehow encourages growth. I believe they discovered a direct correlation between sugar and cancer back in the 1920's. The Oncologist I see said everything in moderation.

I really disagree with him, and try to avoid the "list." However, I am not sure it helped. I feel very strongly that sugar may enhance cancer. I may be wrong, but doesn't the pet scan use glucose as one of the cancer flags?

Interesting discussion..

I've had curative therapy, so there's no point in watching my diet as far as the prostate goes. The heart is another matter entirely, though.

- Allen

The best part about grass fed beef is that it is fairly tough and not very tasty so you aren't apt to eat much, :) Yeah, I know, many of you love the earthy, gamey, grassy, taste of grass only beef.

woodyvt said...
Whats with the talk of red meat and dairy products, is this if you still have your prostate or does it matter if you have had your prostate taken out.

FWIW:
www.ncbi.nlm.nih.gov/pmc/articles/PMC3132069/

article said...
Intakes of processed and unprocessed red meat, fish, total poultry, and skinless poultry were not associated with prostate cancer recurrence or progression. Greater consumption of eggs and poultry with skin was associated with 2-fold increases in risk in a comparison of extreme quantiles: eggs [hazard ratio (HR): 2.02; 95% CI: 1.10, 3.72; P for trend = 0.05] and poultry with skin (HR: 2.26; 95% CI: 1.36, 3.76; P for trend = 0.003). An interaction was observed between prognostic risk at diagnosis and poultry. Men with high prognostic risk and a high poultry intake had a 4-fold increased risk of recurrence or progression compared with men with low/intermediate prognostic risk and a low poultry intake (P for interaction = 0.003).

Conclusions: Our results suggest that the postdiagnostic consumption of processed or unprocessed red meat, fish, or skinless poultry is not associated with prostate cancer recurrence or progression, whereas consumption of eggs and poultry with skin may increase the risk.

Moderation in all food choices is the key. Self imposed restrictions are a matter of personal and subjective choices, way more than any actual hard proof.

Any heart friendly general diet is good for one's health, i.e. Mediterranean type diets.

And of course, limit the booze, the caffeine, and quit smoking if you smoke, those are all simple positive steps one can take. Now that "vaping" is spreading like wildfire, good substitute for smoking, you still get the nic without all the deadly tobacco chemicals.

Steve n Dallas said...
Anything in moderation is OK for you.

I eat tons of both red meat and dairy.

Oh my! This one's a real classic!!!

Highlights the fallacy of "moderation" for those with a lifelong ingrained behavior acclimated to SAD, the Standard American Diet. To those stuck on a SAD diet, moderation means, "Do I eat only 3 cookies, or go ahead and eat the whole bag?"

Food literature drives me crazy. For every 1 study, you find another refuting it.
Moderation is the key.

Paul

I rarely eat red meat now and almost never have dairy - except for an occasional something with cheese. Before PCa, I loved a good hamburger but I was never really a big steak eater.

I don't want to take the discussion off into a ditch, but . . . . . In my previous career I worked in the food business (chicken) for a very large, Fortune 500 agriculture company. I started straight out of college in finance and then moved into production/quality control. In my travels in that industry I got to see a little bit of the large commercial dairy and beef industry. I also spent a year in the turkey industry. I actually spoke at the National Turkey Federation's national meeting back in '99 on the lack of alternative turkey products such as sausage, jerky, etc. It's everywhere now! (I don't see any royalties, though! LOL)

Here is some advice, fwiw:

-Never go cheap on meat products. All cows, pigs, turkeys, etc. aren't all the same. You get what you pay for.
-Smaller is most often better: I've seen millions of chickens and turkeys processed. I tell my family it's better to buy two, 10-pound turkeys than one, 20-pound turkey, for example. Bigger animals are just nastier in the whole processing thing. The industry (chicken, anyway) has gone mostly to large birds (8 lbs.+) so it's getting harder. And they have machines that split and cut to make it look small.
-Same with milk. There is a difference in the health-look of some cheaper processors vs. the high end. If I was buying milk, I would get something that's organic, grass-fed, whatever the highest quality is.
-Processed chicken (patties, nuggets, etc.) isn't unclean, but they grind up the skin and use it as filler in some, plus a lot of other ingredients. Some of our best customers that I go for to eat were Chick-fil-A, Harris Teeter, Publix, Longhorn's, Cotsco, etc. They used high quality meats. Many others, but I can't remember. I can pick out the ones pretty fast that are suspect. Again, not that it's dangerous or dirty, but I'd prefer a healthy animal. Most are, but some processors do process sickly animals or those that haven't moved three feet its whole life.
-Food scientists, at least the ones I worked with, seemed to worry mostly about cost, taste, texture, etc. Your health is up to you, at least in my experience. The less ingredients the better.
-Big food companies were against food nutritional labeling. I was part of my companies' effort to comply back in the early to mid 90's. They were lobbying hard against that. Salt and MSG is good for them, bad for us.
-Don't buy cheap soup either. Some of the discount soup makers use "spent hens", older chickens (9 months+) that were egg-layers but are passed their usefulness in egg production. Those things are nasty to me. Campbell's and other higher end producers use young chicken meat.

I'd recommend everyone try "Meatless Mondays" as well. It'll be good for your health and you can save a few animals over your lifetime. I generally feel better on Tuesdays after not eating meat, but I don't know if that's real or psychological.

This Public Service Announcement is free - I should be working instead.... ;)

Myers is very tough on poultry fat/skin and eggs. Also, I remember a study in the UK a few years ago that linked high PCa incidence with just a few eggs a week.