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Last broadcast on Mon, 15 Jun 2009, 16:00 on BBC Radio 4 (see all broadcasts).
Synopsis
Sheila Dillon discusses the latest research linking diet and prostate cancer.
A man dies every hour from prostate cancer in the UK, but it is a slow growing cancer. This programme explores the findings that show a link between diet and this form of cancer.
Food campaigner Geoff Tansey, diagnosed with prostate cancer a year ago, has kept an audio diary relating his experience of the disease, the removal of his prostate, and his quest to discover the effects of diet.
Nutritional scientist Professor Margaret Rayman joins Sheila Dillon to discuss her findings, which show that the health of the prostate can be helped by eating a diet rich in certain foods and avoiding the harmful effects of others
Professor Rayman is joined in the studio by Professor Colin Cooper, of the Department of Molecular Biology at the Institute of Cancer Research.
Prostate Cancer Message Board
We have opened a dedicated prostate cancer message board. It is for anyone who has experience of the disease or wants to know more.
After Monday's edition of the programme until 18:00 hours only, experts will be joining the discussion on the message boards and available to answer some of your questions.
They won’t be able to provide medical advice but will answer your queries when they can. The information provided is not a substitute for professional care and should not be used for diagnosing or treating a health problem or a disease. If you have, or suspect you may have, a health problem you should consult your doctor.
The Prostate Care Cookbook
The Prostate Care Cookbook (in the Healthy eating series)
By Professor Margaret Rayman, Kay Dilley and Kay Gibbons
Published by KYLE CATHIE
ISBN 978-1-85626-869-1
The Prostate Cancer Charity Confidential Helpline
The Prostate Cancer Charity's confidential Helpline 0800 074 8383 which is staffed by specialist nurses and open from 10am to 4pm Monday to Friday and Wednesdays from 7pm - 9pm or visit www.prostate-cancer.org.uk
Geoff Tansey's audio diary - part 1
Food writer Geoff Tansey has been keeping an audio-diary of his experience of prostate cancer - the most common cancer amongst men in the UK.
Geoff Tansey's audio diary - part 2
Part 2. Food writer Geoff Tansey has been keeping an audio-diary of his experience of prostate cancer - the most common cancer amongst men in the UK.
Geoff Tansey's audio diary - part 3
Part 3. Food writer Geoff Tansey has been keeping an audio-diary of his experience of prostate cancer - the most common cancer amongst men in the UK.
Roasted Tomato and Sweet Potato Soup
Roasting the tomatoes and sweet potato enhances their beautiful flavours. Serve this delicious soup with Brazil Nut, Tomato and Onion Bread.
Serves 4
450g sweet potatoes, peeled and sliced
1.2kg tomatoes, halved
2 tablespoons olive oil
1 large onion, chopped into wedges
2 garlic cloves, sliced
salt and pepper
1 small bunch basil leaves, torn, plus extra to garnish
1 tablespoon tomato purée
Preheat the oven to 200°C/400°F/gas 6
Parboil the potatoes in a saucepan for 5 minutes, drain and leave to cool. Place all the ingredients except for the tomato purée on a roasting tray and drizzle with the oil.
Roast in the oven for 30 minutes, turning the vegetables halfway through. Once removed from the oven, pick any burnt skins off the tomatoes which will come away easily.
Whizz all the ingredients along with 600ml water and the tomato purée in a blender or food-processor. Reheat to serve and garnish with a few basil leaves.
© Margaret Rayman, Kay Dilley and Kay Gibbons
Potato-Pastry Quiche
Serves 4 - 6
For the Potato Pastry
500g potatoes (mixture of white and sweet)peeled and chopped
25g olive spread
55g cornflour
For the Filling
1 tablespoon olive oil
1 medium onion red or white
3 garlic cloves chopped
100g broccoli chopped into small florets
½ red chilli chopped
½ medium-size courgette sliced
50g frozen peas
50g frozen sweetcorn
100g sliced mushrooms
5 eggs beaten
50ml milk (soya milk)
salt and pepper
1 tablespoon tomato purée
1 medium tomato sliced
dash of blue cheese (optional)
Preheat the oven to 180°C/350°F/gas 4
Boil the potatoes for approximately 20 minutes or until soft. Drain and mash with the olive spread and cornflour. Grease a flan case and line with the mash mixture. Bake in the oven for 30-40 minutes. Set aside and leave to cool for at least an hour to allow the pastry to set. (You could cook the pastry a day in advance.)
Heat the oil in a frying pan over a medium heat and fry all the vegetables except the tomato for 5 minutes. Meanwhile beat the eggs together with the milk, salt and pepper. Spread the tomato purée evenly over the potato pastry, fill the flan case with the vegetables and pour the egg mixture over them. Place the tomato slices over the quiche filling and dot the blue cheese, if using, on top. Return to the oven for a further 30 minutes.
© Margaret Rayman, Kay Dilley and Kay Gibbons
Broadcasts
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Sun 14 Jun 200912:32
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Mon 15 Jun 200916:00
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