Is the development of prostate cancer related to dietary structure and eating habits? This is a question that many patients ask in the clinic. Now, I will give a more detailed and comprehensive answer. The traditional view is that the most significant diet-related factors in the development of prostate cancer are the intake of calories, total fat, animal fat, milk, calcium and red meat products. Of these, the World Health Organization (WHO) has identified meat and animal fat intake as clear risk factors for prostate cancer. However, to date, case-control studies, epidemiological studies, and laboratory studies on the molecular biology of cells do not support the role of any single nutrient in the development and progression of prostate cancer. 1. Energy intake A case-control analysis study including 605 prostate cancer patients and 592 healthy controls showed that total energy intake was significantly associated with the development of prostate cancer. The risk of limited prostate cancer increased by 115% and the risk of progressive prostate cancer increased by 96% in those who consumed ≥10204kJ per day. The mechanism by which energy intake is associated with prostate carcinogenesis may be through the insulin-like growth factor signaling pathway. Additional energy intake leads to increased levels of insulin-like growth factor I, and studies suggest that increased levels of insulin-like growth factor I are positively associated with prostate cancer development. 2. Fat/fatty acid intake Excessive fat intake, especially saturated fatty acid intake, has long been considered a risk factor not only for cardiovascular disease but also for some cancers such as breast, colorectal, rectal and prostate cancers. However, the relationship between high fat intake and the development and progression of prostate cancer is still highly controversial. Not all epidemiological studies have reached the same conclusion. In one epidemiological study, total fat intake was directly associated with progressive prostate cancer and was mainly associated with animal fat rather than vegetable fat. Also, animal studies suggest that tallow promotes the development of non-aggressive prostate cancer in rats. However, a high grain oil diet was not found to promote chemically induced prostate carcinogenesis in rats in several other trials. pour et al. applied a semi-purified, diet containing 24.6% high fat and 5% low fat fed to MRC rats and found that dietary fat did not affect the incidence, tissue type and anatomical distribution of prostate adenocarcinoma. So far animal tests have not yielded consistent results that animal fat is a risk factor for prostate cancer. The possible mechanism by which fat promotes prostate carcinogenesis is through the hormonal pathway. A high-fat diet can increase circulating levels of androgens, and high levels of androgens have long been thought to be a major factor in prostate cancer. In addition, the finding that saturated fatty acids promote prostate cancer and that single-chain unsaturated fatty acids inhibit prostate cancer has been confirmed by several epidemiological trials. For example, fish rich in essential fatty acids such as Omega-3 fatty acids have been shown to inhibit the growth of prostate cancer cells in both in vivo and in vitro tests, and epidemiological data from Terry et al. have also shown that eating more fish fat reduces the risk of prostate cancer. They found that an increase in the fish component of the diet reduced the incidence of prostate cancer, whether corrected for age or multiple risk factors. Several epidemiological studies have shown a positive correlation between prostate cancer and the intake of aromatic amines, which are produced during high-temperature cooking of protein-rich foods, especially meat and fish. The most aromatic amines produced during high-temperature cooking of meat are the diamines 1,6-dimethyl 3,2-eimidazole 4,5-b pyrimidine (IFP) and 2-amino-1-methyl-(5-phenylimidazole 4,5-b pyrimidine (PhlP). And PhlP can induce colon cancer, breast cancer and prostate cancer. 4, dairy products and milk intake Some etiological studies suggest that the occurrence of prostate cancer is related to the intake of dairy products, and the high intake of dairy products may increase the risk of prostate cancer by 50%. Further statistical analysis suggests that non-fat components of dairy products are more closely related to prostate cancer than fat in the diet. The non-fat component of dairy products was more strongly associated with prostate than grains, fat, lactose, other components of dairy products and tomatoes . However, most researchers believe that dairy intake is not clearly related to the overall risk of prostate cancer, but milk intake is significantly associated with the development of more malignant progressive prostate cancer.