Eating canned or cooked tomatoes four times a week—with a daily serving of 71 grams, or one-third of a cup—can have a dramatic effect.
The processed or cooked tomato products seemed to have the most protective effect, and this may be because of levels of lycopene, a type of carotenoid.
Researchers from Loma Linda University tracked more than 27,000 Adventist men, and monitored the amount of tomatoes they ate along with incidence of cancer.
The protective effect seems especially strong in black men, said lead author Gary Fraser.
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