Benign Prostatic Hyperplasia: Nutritional Considerations

Research studies have examined the relationship between dietary factors and the risk of BPH. The following factors are associated with reduced risk in epidemiologic studies:

Limiting or avoiding animal products and vegetable oils. Several studies have implicated high total meat and animal product intake in BPH, particularly beef and dairy products.^10-13 The Health Professionals Follow-Up Study found that higher intakes of total protein, animal protein, and polyunsaturated fatty acids including eicosapentanoic acid (EPA), docosahexanoic acid (DHA), and vegetable oils were all associated with BPH.¹⁴

Soy product intake. Epidemiologic evidence shows that Asian men have a lower risk for prostate disease than their Western counterparts; the difference appears to be associated in part with higher intake of isoflavones in Asian diets.^15,16 Isoflavones in soy foods may help prevent BPH through several mechanisms, most notably by inhibition of 5-alpha reductase and aromatase, which, in turn, reduces the age-related increase in estrogen's effect on prostate stromal cell proliferation.¹⁵

Lower energy intake. Some studies have shown an association between higher caloric intake and a greater risk for BPH. The Health Professionals Follow-Up Study reported a 50% increase in risk for BPH in men in the highest decile of calorie intake compared with the lowest decile, as well as a 70% higher risk for moderate-to-severe lower urinary tract symptoms in men consuming the most calories (OR=1.70).¹⁴

Orders

See Basic Diet Orders chapter.

Low-fat diet

Exercise prescription

What to Tell the Family

BPH is not a symptom of old age. Rather, it is a problem that has dietary and lifestyle components. Patients should consider following a reduced-fat diet that is low in or free from animal products and includes regular consumption of soy foods. Family members who also follow this therapeutic diet are likely to benefit themselves and improve the patient's adherence to this regimen.