According to a new study, men with prostate cancer may find that the red meat diet associated with masculinity is the worst thing for them.
Researchers have found that individuals with prostate cancer who consume less meat and dairy but eat a lot of plant-based foods are less likely to experience humiliating side effects from their treatment, such as erectile dysfunction and urinary incontinence. Results from over 3,500 prostate cancer patients showed that men who ate the most plant-based meals performed 8% to 11% better on measures of sexual function than those who ate the least. According to the data, the men’s urinary health also improved by up to 14%, with fewer cases of incontinence, blockage, and discomfort.
Additionally, a plant-based diet led to 13% higher scores in the area of hormonal health, which includes symptoms like melancholy, hot flashes, and poor energy. Lead researcher Dr. Stacy Loeb, a professor of urology and population health at the NYU Grossman School of Medicine in New York City, said in a news release that “our findings offer hope for those looking for ways to improve their quality of life after undergoing surgery, radiation, and other common therapies for prostate cancer, which can cause significant side effects.” “A simple step that patients can take is to increase their intake of fruits and vegetables while reducing their intake of meat and dairy.”
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Prostate Cancer
For this study, men with prostate cancer filled out a diet questionnaire every four years. Another survey administered every two years tracked their health problems. More than 4 in 5 patients (83%) had received prostate cancer treatment, Loeb said. Those included in this study all had early forms of the disease that hadn’t spread to other organs.
Researchers found that eating more plant-based foods produced sexual, urinary and vitality benefits for men regardless of other factors like financial status, lifestyle and medical history. Eating more plant-based foods was also associated with better bowel function, likely owing to the amount of dietary fiber in plants, Loeb said. “These results add to the long list of health and environmental benefits of eating more plants and fewer animal products,” she said. “They also clearly challenge the historical misconception that eating meat boosts sexual function in men, when in fact the opposite seems to be the case.”
Becoming a vegetarian
Vegetarianism is adopted for a variety of reasons, such as environmental resource conservation, animal welfare, religious beliefs, animal welfare concerns, or the usage of hormones and antibiotics in cattle. Some folks are unable to purchase meat, so they eat mostly vegetarianism. Thanks to the year-round availability of fresh vegetables, an increase in vegetarian eating alternatives, and the expanding culinary impact of cultures with predominantly plant-based diets, becoming a vegetarian has become more desirable and accessible.
Traditionally, research into vegetarianism focused mainly on potential nutritional deficiencies, but in recent years, the pendulum has swung the other way, and studies are confirming the health benefits of meat-free eating. Nowadays, plant-based eating is recognized as not only nutritionally sufficient but also as a way to reduce the risk of many chronic illnesses. According to the American Dietetic Association, “appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.”
You can get many of the health benefits of being vegetarian without going all the way. For example, a Mediterranean eating pattern—known to be associated with longer life and a reduced risk of several chronic illnesses-features an emphasis on plant foods with a sparing use of meat. Even if you don’t want to become a complete vegetarian, you can steer your diet in that direction with a few simple substitutions, such as plant-based sources of protein—beans or tofu, for example—or fish instead of meat a couple of times a week.
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