Due to the constantly increasing number of cases,
prostate cancer has become one of the most important health problems of modern societies. This review presents the current knowledge regarding the role of nutrients and foodstuff consumption in the etiology and development of prostate
malignancies, including the potential mechanisms of action. The results of several in vivo and in vitro laboratory experiments as well as those reported by the clinical and epidemiological research studies carried out around the world were analyzed. The outcomes of these studies clearly show the influence of both nutrients and food products on the etiology and prevention of
prostate cancer. Consumption of certain nutrients (saturated and
trans fatty acids) and food products (e.g., processed meat products) leads to the disruption of prostate hormonal regulation, induction of oxidative stress and
inflammation, and alteration of
growth factor signaling and lipid metabolism, which all contribute to prostate
carcinogenesis. On the other hand, a high consumption of vegetables, fruits, fish, and whole grain products exerts protective and/or
therapeutic effects. Special bioactive functions are assigned to compounds such as
flavonoids,
stilbenes, and
lycopene. Since the influence of nutrients and dietary pattern is a modifiable risk factor in the development and prevention of
prostate cancer, awareness of the beneficial and harmful effects of individual
food ingredients is of great importance in the global strategy against
prostate cancer.