Cooked tomatoes may reduce the risk of prostate cancer according to a recent study conducted by researchers at Loma Linda University Health.
Tomato Consumption and Intake of Lycopene as Predictors of the Incidence of Prostate Cancer: The Adventist Health Study-2, published in Cancer Causes and Control on Feb. 25, found that men who consumed canned and cooked tomatoes 5 to 6 times per week had a 28% decreased risk of prostate cancer compared with men who never consumed this food.
First author of the paper, Gary Fraser, MBChB, PhD, said the effect was still significant even after adjusting for a number of potential confounders, including ethnicity, education, obesity, exercise levels, alcohol consumption and others.
“Interestingly, the decreased risk was only seen in those men who ate canned and cooked tomatoes,” Fraser said.
To examine how tomato consumption might impact the development of prostate cancer, the researchers looked for significant relationships between diet and prostate cancer in nearly 28,000 Adventist men in the U.S.
All Adventist Health Study participants agree to fill out self-administered food frequency questionnaires reporting their average number of times per week they ate of approximately 200 foods and beverages and serving sizes. After tracking the study’s male participants — all of whom were cancer-free when they enrolled in the project — for nearly eight years, 1,226 of them had been diagnosed with prostate cancer, 355 of those as aggressive cases.
While all tomatoes and tomato-based products contain lycopene, other studies have shown that lycopene is absorbed at different rates depending on the product consumed. Lycopene bioavailability is higher when tomatoes have been heated or cooked, and especially if cooked with oil. Processing tomatoes in this way contributes to the separation of the lycopene from the carrier proteins.
This research suggests that it is particularly cooked tomatoes that may play a significant role in reducing a man’s risk for developing prostate cancer. It may be their lycopene content that is the active principle.
Prostate cancer is the second most common cancer worldwide. In the United States alone, there were an estimated 165,000 new cases of prostate cancer and nearly 30,000 deaths just in 2018. Since 1989, a research team at Loma Linda University Health has examined a number of dietary practices to see which offer promise in preventing chronic diseases such as heart disease and cancer. Earlier research in the Adventist Health Study and several other projects internationally suggest high lycopene intake is associated with reduced risk of prostate cancer. Tomato and tomato-based products are of particular interest since they are major sources of the carotenoid lycopene.
Fraser, a professor of medicine and epidemiology at Loma Linda University, said researchers will continue to look at various tomato products and their potential to reduce prostate cancer risk. “Still,” he added, “men concerned about developing prostate cancer could consider adding cooked and canned tomatoes to their diet on a regular basis.”
Nothing soothes the soul more than a bowl of classic tomato soup. And it’s even better when you make it yourself, such as in this plant-based, vegan recipe. It’s so easy! With only 5 ingredients (other than pantry staples), you can whip up this old-fashioned tomato soup recipe in no time.
Best of all, the ingredients for this recipe are easy to keep on hand, such as onions, canned tomatoes, vegetable broth, and dried herbs, making it a go-to recipe to whip up any night of the week. You can let it gently simmer while you’re getting the rest of your meal together. And when it’s all done, pack away leftovers to heat up at work the next day, or to pack in your kids’ lunch boxes. I love this recipe served with a simple sandwich, such as this Greek Chickpea Sandwich recipe, or a hearty salad, such as this Mandarin Quinoa Kale Bowl.
This vegan tomato soup is rich in the hearty flavors of tomatoes, which are packed with fiber, vitamin C, and lycopene—an antioxidant compound with cancer-fighting properties, as well as heart-health activity. It’s a good idea to try to fit healthy tomatoes into your diet at least a few times per week. So, get that soup pot out and cook up this recipe.
Here’s an interesting fact: This Classic Vegan Tomato Soup recipe is one of my most popular recipes ever on Pinterest. It just goes to show you that often the simple things are the best.
Yield: 8 servings
Vegan Tomato Soup
Nothing soothes the soul more than a bowl of classic vegan tomato soup. And it’s even better when you make it yourself!
Ingredients
1 ½ tablespoons olive oil
1 sweet onion, diced
2 cloves garlic, minced
2 tablespoons flour
2 14.5-ounce cans diced tomatoes, with liquid
2 cups vegetable broth
Pinch sugar
¼ teaspoon thyme
Freshly ground black pepper and sea salt
Instructions
Heat olive oil in a medium heavy pot.
Add onions and garlic and sauté over medium for 9 minutes.
Stir in flour.
Mix in tomatoes, broth, sugar, and thyme. Season with black pepper and salt to taste.
Cover and simmer over medium for 40 minutes.
Place small batches of soup into a blender container and blend until smooth, yet lumpy. Return to pot and reheat if necessary.
Serve immediately.
Notes
InstantPot Directions: Place all ingredients in the container of the InstantPot. Press “Soup/Broth” setting. Cook according to manufacturer’s directions. Follow steps 6-7 as indicated above.
Slowcooker Directions: Place all ingredients in the container of the Slowcooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Follow steps 6-7 as indicated above.
Nutrition Information:
Serving Size:
1/2 cup Amount Per Serving:Calories: 57Total Fat: 3gSodium: 340mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 1g
Did you know that a can of tomatoes gets dinner on the table? Read on to learn more about how canned tomatoes are a convenient, nutritious, and easy way to incorporate lycopene into your weekly menu.
We often hear that “fresh is best,” but did you know that canned options are not only convenient, but also offer similar health benefits as fresh fruits and vegetables? While there are hundreds of varieties of canned foods available, today I’d like to applaud canned tomatoes for their versatility. A simple can of tomatoes can help provide you with all the inspiration you need to get a delicious, healthy meal on the dinner table in minutes. Some of my favorite tomato-rich dishes include soups, stews, casseroles, and pasta dishes.
While canned products often have the reputation of being high in sodium, consumers today are offered a variety of low-sodium options, such as reduced sodium canned tomatoes, marinara sauce, tomato sauce, salsa, and tomato soup. So you don’t have to worry about upping your salt intake when you feature tomato-centric dishes on your menu.
Tomato products are also packed in nutrients, such as fiber, potassium and vitamin C. Research also shows that when tomatoes are heated—as they are in canned and processed tomatoes—the powerful antioxidant lycopene is more bioavailable in the body.
You can stock up on tomato products—canned tomatoes, pasta sauce, tomato paste, salsa, tomato juice, tomato soup—to kickstart your meal because they have a long shelf life. Canned tomatoes are also versatile since they fit well in a variety of delicious, ethnic recipes. If you aren’t already incorporating canned tomatoes into your recipes, it’s time to get started with three of my favorite plant-powered recipes.
Nothing soothes the soul more than a bowl of classic tomato soup. And it’s even better when you make it yourself, such as in this plant-based, vegan recipe
This Chipotle Tomato Rice Power Bowl calls upon a great foundation of zesty tomato rice, then builds upon it with Latin-inspired toppings, such as greens, black beans, corn, avocados, pumpkin seeds, and tomatoes.
Did you know that canned tomatoes are good for your health and easy on your pocketbook? Learn more about why they are a pantry staple favorite, and which ones you should stock up on! Canned tomato products, ranging from whole peeled tomatoes to tomato paste, are not...
The secret to good cooking and healthy eating? All it takes is having the right tool for the job. Putting the right ingredients to work makes your job easy, so make canned tomatoes great again with these tips and tricks.
Canned tomatoes may sound like old news, but their savory umami and versatility in the kitchen make them indispensable in your pantry. Sure, plant-powered eating often thrives on a DIY attitude and recipe hacks. Canning your own tomatoes is fabulous, but many of us lack access to fresh tomatoes during in-season or are otherwise unable to embark on such a project. Canned tomatoes are one of those convenience products that save you time, yet don’t compromise your values of healthful food or environmentalism.
Not to mention the expense! You can find canned tomato products at inexpensive prices year-round, whereas the fluctuating prices of fresh tomatoes can be an obstacle to a tight food budget.
Each serving of these products adds to your daily vegetable tally. Look for those with minimal added salt and sugar to maximize their nutrition. Tomatoes in all of their forms feature vitamins C and A, and other plant compounds, like lycopene which has been linked to reduced risk of cardiovascular disease and some cancers. Read on to learn how to make canned tomatoes new again.
Check out these 6 tips for a fresh take on canned tomatoes:
1. Go artisan. Always having a can or two of tomato paste on-hand enables you to get creative and make your very own artisan sauces. How about a curry-inspired ketchup or sriracha-style sauce for your veggie burger? Or a fancy ketchup that incorporates horseradish or balsamic vinegar for your veggie kabobs on the grill. Try something new with canned diced tomatoes in this savory grain porridge of Tomato Basil Steel Cut Oats.
2. Impress your last-minute guests. Toss a can of diced tomatoes, minced garlic, and fresh or dried Italian herbs with a little olive oil, and all you have to do is run out for a fresh baguette. You suddenly have a fancy bruschetta appetizer! Even better, opt for a can of diced fire-roasted tomatoes. Those grill marks will really have your friends thinking you spent all afternoon poring over the grill!
3. Spice up your routine. Have you noticed all the varieties of canned tomatoes available now? A can of diced fire-roasted tomatoes or with added green chilies become the perfect accessory to tacos, nachos, or this Tortilla Soup. A can of crushed tomatoes with minced garlic, bell pepper, and oregano is the best base for marinara sauce smothered over your lasagna or pizza.
4. Too hot to cook? We all need more meal ideas for the hot summer days that come anytime during spring through fall. Enjoy a no-cook recipe that you can make whether fresh tomatoes are in-season or not. Cold tomato soup, or gazpacho, can be as simple as a bruschetta recipe but with an additional splash of flavorful vinegar. You can keep it simple or add toppings like diced bell pepper and cucumber, croutons, chickpeas, fresh sliced avocado, or fresh herbs. Make this Easy Gazpacho and serve in shot glasses for a fun appetizer.
5. Easy as (pizza) pie. With minced garlic and olive oil, simmer a can of crushed tomatoes in thick puree, or crushed tomatoes with basil and oregano, and you will have stellar marinara sauce in no time. With a sauce this easy, you can jump on that homemade pizza trend and focus your attention on the toppings and inventive crusts made from cauliflower or polenta.
6. Up your roasting game. Thin out canned tomato paste with just a little water, then use to coat your roasting vegetables before popping into the oven. Naturally occurring sugars and umami flavors in the tomato are a great way to season your food without adding oil or salt, give it a try!
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