Tomato cancer-remedy rubbished

US authorities have rejected claims that eating tomatoes could help people avoid certain types of cancer.

Retailers stateside had hoped to include labels advertising the beneficial effects on products containing tomatoes.

But the US Food and Drink Administration (FDA) found “limited evidence” to support the claims that lycopene – the antioxidant that gives tomatoes their red hue – was associated with reduced rates of cancer.

An FDA study found that there was “no evidence” to suggest tomatoes reduced the risk of lung, colorectal, breast, cervical or endometrial cancers.

But it acknowledged there was “limited evidence” showing an association between reduced rates of prostate, ovarian, gastric and pancreatic cancers and eating tomatoes.

“Very limited and preliminary scientific research suggests that eating one-half to one cup of tomatoes and/or tomato sauce a week may reduce the risk of prostate cancer,” a statement said.

“[The] FDA concludes that there is little scientific evidence supporting this claim.”

Commenting on the ruling, Edward Giovannucci of the Harvard School of Public Health said: “Given the complexities of studying the relationship between tomato or lycopene intake and prostate cancer risk, both in terms of the exposures and the outcome, one should not be too surprised that no firm conclusion of benefit would be made in the FDA review.

“Although it may be premature to espouse increased consumption of tomato sauce or lycopene for prostate cancer prevention, this area of research remains promising.”