A Frontiers in Nutrition meta-analysis involving 2.7 million participants confirms a significant association between lycopene intake and reduced cancer risk.
The global cancer burden is increasing, with cases projected to reach 30 million by 2040. While genetic and environmental factors contribute, dietary factors account for 5–10% of cases, highlighting the importance of food-based prevention strategies. This meta-analysis reviewed 119 studies, demonstrating that higher lycopene intake correlates with a 5–11% reduction in overall cancer risk. More notably, elevated blood lycopene levels were linked to an 11–24% decrease in cancer mortality.
Lycopene showed the strongest protective effect against lung cancer. “Higher levels of lycopene in the blood were associated with a 35% reduction in the risk of lung cancer mortality,” the researchers reported. Evidence also suggested benefits for breast cancer, though findings for prostate cancer were less conclusive. The optimal daily intake was identified as 5–7 mg, with no additional benefits beyond 10 mg.
Interestingly, processed tomato products may enhance lycopene absorption. “Processed tomato products, such as cooked or pureed tomatoes, may provide greater lycopene bioavailability than raw tomatoes,” the study emphasized. While tomatoes supply over 80% of dietary lycopene, other sources include watermelons, apricots, and red fruits.
Despite these promising results, researchers caution against premature conclusions. As the findings are based on observational data, randomized controlled trials are needed to establish a causal relationship. Still, incorporating lycopene-rich foods into daily diets may serve as an accessible strategy for cancer prevention.
