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Prostate cancer is the most diagnosed cancer in men in over half of the world's countries, and the leading cause of cancer death in men in around a quarter of countries. [91] Prostate cancer is rare in those under 40 years old, [92] and most cases occur in those over 60 years, [2] with the average person diagnosed at 67. [93]
A light blue ribbon is the symbol for prostate cancer. National Prostate Health Month (NPHM), also known as National Prostate Cancer Awareness Month, is observed every September in North America by health experts, health advocates, and individuals concerned with men's prostate health and prostate cancer. Designating a month for the issue serves ...
Prostate cancer antigen 3 is a urine test that detects the overexpression of the PCA3 gene, an indicator of prostate cancer. [32] [46] [47] [44] ConfirmMDx is performed on tissue taken during a prostate biopsy. The test identifies men with clinically significant prostate cancer who would benefit from further testing and treatment.
The American Cancer Society have stated that "there is some evidence from human and lab studies that consuming traditional soy foods such as tofu may lower the risk of breast and prostate cancer, but overall the evidence is too limited to draw firm conclusions". [103] A 2023 review found that soy protein lowers breast cancer risk. [104]
Prostate cancer was estimated to be the second leading cause of death by cancer in the US in 2018. [35] There are different methods used in screening for prostate cancer prostate biopsy, prostate-specific antigen testing (PSA), and digital rectal examination (DRE). In the DRE the examiner inserts a finger in the rectum of the patient and ...
Advertisement for a healthy diet to possibly reduce cancer risk. An average 35% of human cancer mortality is attributed to the diet of the individual. [9] Studies have linked excessive consumption of red or processed meat to an increased risk of breast cancer, colon cancer, and pancreatic cancer, a phenomenon which could be due to the presence of carcinogens in meats cooked at high temperatures.
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