Ecological Study of the Role of Highly Processed Milk, Meat and Vegetable Oil in Prostate Cancer Causation
The transition from locally-produced, whole foods to distant-produced, fractioned foods marks food consumption patterns in the United States and other developed nations. Chief risk factors for prostate cancer - milk, meat and vegetable oils were examined to determine how modern processing of these foods has impacted the incidence of prostate cancer. Food consumption patterns in six nations with consistently low prostate cancer mortality were compared with seven nations with consistently high cancer mortality. Several of the low prostate cancer mortality nations included in this study have primitive food processing technology while all the high prostate cancer mortality nations have advanced refining and food fractionating technology. World Health Organization (WHO) mortality data for 1980-1995 were correlated with Food and Agricultural Organization (FAO) food consumption data for 1995. Milk consumption statistics are weakly supportive of the hypothesis that the effect of milk processing is important in prostate cancer etiology (p
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