ABSTRACT
The belief that diet and nutrition contributes to cancer risk can be found in the
writings of ancient scholars more than 2000 years ago. However, only in the
last century did the application of the “scientific method” begin to provide
experimental insight into the origins of cancer. At the present time, prominent
investigators and expert committees continue to provide estimates, typically
between 35% and 70%, regarding the proportion of the cancer burden attribut-
able to diet and nutrition (1-3). Future research will likely confirm that many
nutrients and nonnutrient substances found in the diet, as well as patterns of
foods consumed, will modify cancer risk. The last decade has seen an emerging
interest in the potential health benefits of tomato products (4) and lycopene,
the carotenoid responsible for the familiar red color of tomatoes (5). Although
entrepreneurs have been eager to market lycopene supplements and pro-
ducts enriched in lycopene to consumers based on hypothesized benefits, the
scientific evidence has yet to establish a causal relationship between lycopene
intake and risk of malignancy (6). However, accumulating evidence is especially
suggestive that tomatoes may have cancer-preventive properties and that
lycopene may be one of many components of tomatoes that participates in
inhibiting carcinogenesis. It is imperative that funding agencies continue to
support well-designed human and laboratory studies that address hypotheses
focusing on tomatoes, lycopene, and carcinogenesis. This chapter will summarize
the current state of knowledge regarding lycopene and cancer and serve as an
entry point for those interested in pursuing research in this field.
