Abstract:     As part of a larger study to evaluate the effect of lycopene supplementation on DNA damage in men with prostate cancer or high serum PSA concentrations, a non-randomized 5th arm using tomato sauce was included. This portion of the study has been completed and the results analyzed before and after tomato sauce supplementation. Thirty-two patients with localized prostate adenocarcinoma consumed tomato sauce- based pasta dishes for 3 wks (30 mg lycopene/d) before their scheduled radical prostatectomy. Serum and prostate lycopene concentrations, serum PSA, leukocyte DNA 8-OH-deoxyguanosine/deoxygguanosine(8OHdG) was measured at baseline and at the end of the intervention. Resected prostate tissue DNA 8OHdG from the study participants and 7 randomly selected prostate tissues from a control group were also evaluated. Cancer cells in paraffin sections of prostate biopsies and post-intervention resected tissue were compared for 8OHdG staining using a monoclonal antibody for 8OHdG. Adherence to the daily consumption of tomato-based entrees was excellent and serum and prostate lycopene concentrations increased 1.97 and 2.92 fold(p<0.001) respectively. Mean serum PSA concentrations decreased by 17.5% (p<0.002) and leukocyte 8OHdG decreased by 21.3% (p<0.005) after tomato sauce consumption. Study participants, at the time of resection, had 28.3% lower prostate 8OHdG concentrations compared to controls. (p<0.03). The amount of oxidative damage to nuclear DNA in prostate cancer cells was greatly reduced by assessment of two pathologists and by mean nuclear density (40.5%, p<0.005) and mean area(36.4%, p<0.018) staining. Apoptotic index was increased in tumor and hyperplastic tissue. These data taken as a whole indicate good uptake of lycopene into prostate tissue and a reduction in DNA damage in both leukocytes and prostate tissue. Whether reduction in DNA damage to prostate cancer cells is beneficial awaits further research. Biography:     Dr. Bowen received her Ph.D. in Nutrition from Cornell University as well as her M.S. degree. She received a B.S. degree from Iowa State University in Food Science. She was a faculty member in the Department of Human Foods and Nutrition at Virginia Polytechnic Institute and State University for 6 years and has been part of the faculty of the Department of Human Nutrition and Dietetics at the University of Illinois for 17 yrs and is currently Associate Professor. She has held various Departmental assignments including Acting Head, Associate Head, Director of Graduate Studies and Coordinated Undergraduate Program Direction and Director of the Nutrition and Metabolism Laboratory. She has received several teaching awards for her undergraduate and graduate teaching. She was founding member and was associate director of the Functional Foods for Health Research Program, a joint campus program of the University of Illinois with over 90 faculty members and 28 industrial affiliates. She headed the clinical trials that formed the basis of the Ensure plus Fiber nutritional formulas and reformulation of Regular and Ensure plus Fiber (Ross Products Div, Abbott Labs). She is internationally known for human metabolism/function studies on carotenoids, lipids, and vitamin E with over 65 publications in the field. She is founding member and past chair of the Carotenoids Interaction Research Group which has an international mailing list of 400 scientists and is on the founding steering committee for the International Carotenoids Society. She has served on the Council for Research and Chair of the Research Dietetics Practice Group in the American Dietetics Association. Her current research interests include the human metabolism of carotenoids and dietary factors that produce/reduce oxidative stress. Her current projects include studies of the effect of tomato, lycopene, prune and vitamin E consumption on DNA damage and lipid peroxidation in patients with prostate cancer, diabetes or dyslipidemia.

Date:  Friday, January 25, 2002