Dietary Intake of Tomato and Lycopene, Blood Levels of Lycopene, and Risk of Total and Specific Cancers in Adults: A Systematic Review and Dose–Response Meta-Analysis of Prospective Cohort Studies Publisher

Summary: Higher tomato & lycopene intake is linked to lower cancer risk & mortality. Each 10μg/dL increase in blood lycopene reduces cancer risk by 5%. Strongest effect seen in prostate & lung cancer. Eat more tomatoes for potential protection! 🍅 #CancerPrevention #Lycopene

Balali A¹ ; Fathzadeh K² ; Askari G¹ ; Sadeghi O^{1, 3} Show Affiliations
Source: Frontiers in Nutrition Published:2025

Abstract

Background: The association between tomato/lycopene intake and blood levels of lycopene with the risk of specific cancers were assessed in previous meta-analyses; however, no study evaluated the risk of overall cancer incidence/mortality. Therefore, the present systematic review and dose–response meta-analysis aimed to summarize available findings from prospective studies to examine the association between tomato/lycopene intake and lycopene levels with the risk of total and specific cancers and cancer-related mortality. Methods: A comprehensive literature search was done using Scopus, PubMed, ISI Web of Science, and Google Scholar until July 2023. Results: In total, 121 prospective studies were included in the systematic review and 119 in the meta-analysis. During the follow-up period of 2–32 years, a total of 108,574 cancer cases and 10,375 deaths occurred. High intakes and high levels of lycopene compared to low amounts were, respectively, associated with 5% (Pooled RR: 0.95, 95% CI: 0.92–0.98, I2 = 26.4%, p = 0.002) and 11% (Pooled RR: 0.89, 95% CI: 0.84–0.95, I2 = 15.0%, p < 0.001) reduction in overall cancer risk. Also, each 10 μg/dL increase in blood levels of lycopene was associated with a 5% lower risk of overall cancer. Moreover, we found a linear inverse association between dietary lycopene intake and prostate cancer risk (Pooled RR 0.99, 95% CI 0.97–1.00, I2 = 0, p = 0.045). Regarding cancer mortality, negative relationships were found with total tomato intake (Pooled RR: 0.89, 95% CI: 0.85–0.93, I2 = 65.7%, p < 0.001), lycopene intake (Pooled RR: 0.84, 95% CI: 0.81–0.86, I2 = 86.5%, p < 0.001) and lycopene levels (Pooled RR 0.76, 95% CI: 0.60–0.98, I2 = 70.9%, p = 0.031). Also, an inverse association was observed between blood lycopene levels and lung cancer mortality (Pooled RR: 0.65, 95% CI: 0.45–0.94, I2 = 0, p = 0.022). Conclusion: Our findings show that dietary intake and blood levels of lycopene are associated with a lower risk of cancer and death due to cancer. Clinical trial registration: CRD42023432400. Copyright © 2025 Balali, Fathzadeh, Askari and Sadeghi.