This Food Reduces Cancer Risk by 11% and Mortality Rate by 24%

Lycopene, the Antioxidant Found in Tomatoes,
May Lower Cancer Risk and Mortality

A study has found that lycopene, the compound responsible for the red color of tomatoes and an antioxidant, can reduce the risk of cancer occurrence by up to 11% and the risk of cancer death by up to 24%.

On the 2nd (local time), according to the medical media News Medical, a research team from Isfahan University in Iran announced that higher lycopene intake and blood lycopene levels were associated with a decreased overall risk of cancer occurrence and cancer mortality. The researchers analyzed 121 studies published up to July 2023 to examine the relationship between tomato and lycopene intake, blood lycopene levels, and cancer risk.

Tomatoes are displayed at a large supermarket in downtown Seoul. Photo by Yonhap News

The study results showed that the higher the lycopene intake and blood concentration, the more pronounced the cancer prevention effect. The group with high lycopene intake had a 5% lower overall cancer risk compared to the low intake group. The group with high blood lycopene levels had an 11% lower cancer risk than the low-level group. In particular, for every 10μg/dL increase in blood lycopene levels, the overall cancer risk decreased by 5%. The risk of death from cancer was also 11-16% lower in the group with high lycopene intake, and up to 24% lower in the group with high blood lycopene levels.

Lycopene showed positive effects on lung cancer, breast cancer, and prostate cancer. Especially in lung cancer, there was a strong correlation, with a 35% reduction in mortality risk as blood lycopene levels increased. A daily intake of 5-7 mg of lycopene was found to be most effective for cancer prevention. However, consuming more than 10 mg per day did not show additional benefits.

The research team stated, “Lycopene has a strong antioxidant effect, preventing cell damage and reducing inflammation,” and added, “The 35% reduction in lung cancer mortality in the group with high blood lycopene levels is a noteworthy result.” They also cautioned, “Since most studies were conducted in Western countries, generalizing these findings to the global population should be done carefully,” and added, “Further research is needed on less common cancers such as endometrial cancer and skin cancer.”

Tomatoes are displayed at a large supermarket in downtown Seoul. Photo by Yonhap News

Lycopene is a carotenoid pigment that gives fruits their red color and has powerful antioxidant properties. Unlike many nutrients, our bodies cannot naturally produce lycopene, so dietary intake is essential. Lycopene is abundant in tomatoes, watermelon, carrots, grapefruit, and papaya.

A medium-sized tomato (about 123g) is known to contain approximately 3-4 mg of lycopene. Lycopene absorption in the body is higher when consumed as cooked tomato sauce, tomato juice, or with olive oil compared to raw tomatoes. Experts advise that consuming tomatoes in various forms may help in cancer prevention.