Consumption of tomatoes may lower risk of carcinoma

Diets rich in tomatoes, tomato sauce, and all foods containing tomato products were associated
with a decreased risk of squamous cell carcinoma
of the upper aerodigestive tract. The associations
were statistically significant and showed
dose-response relationships.

ANALYSIS
Tomatoes are a good source of potassium,
vitamin C, folate, phylosterols, flavonoids, and
lycopene. Data from this study suggest that
lycopene, an efficient antioxidant, may be a protective
agent against cancer. However, given the
negative results of randomized controlled trials onincreased intake of any supplement such as
lycopene. The most important message from this
study is that tomatoes and tomato-rich foods, the
only major dietary sources of lycopene, may be
helpful in reducing the development of oral cancer.