Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 2 3 2017 08 01 96 96 EN Faezeh Askari Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences, Tehran, Iran Mostafa Hemamy Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran Mahsa Jessri cDepartment of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada Mehdi Kardust Parizi Faculty of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran Bahram Rashidkhani Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences, Tehran, Iran Naseh Pahlavani Mashhad University of Medical Sciences 2017 06 11 2017 07 09 Background: Red/processed meats are suggested to increase risk of prostate cancer (PCa). We examined the link between unprocessed red meat, processed meat, fish and poultry consumption with risk of PCa. Methods: In this hospital based, case–control study, a total of 50 patients with prostate cancer and 100 controls underwent face-to-face interviews. Logistic regression analysis, were used to examine the relation between unprocessed red meat, processed meat, fish and poultry consumption and risk of PCa. Results: It was observed that a significant positive association between consumption of total meat and risk of PCa (above median vs. below median: OR = 4.6, 95%CI 1.7-12.5). A significant positive association between organ meat (above median vs. below median: OR=3.1, 95%CI =1.3-7.6) and processed meat (above median vs. below median: OR=2.5, 95%CI =1.0-6.1) and risk of PCa was observed (p<0.05). Positive association between beef and mutton consumption and risk of PCa wasn’t significant (p =0.762). Fish consumption were also negatively associated with risk of PCa (above median vs. below median: OR = 0.07, 95%   CI =0.02-0.2) (p<0.05). The association between poultry consumption and risk of PCa, wasn’t significant (p =0.083). Conclusions: The results of the present study suggest that high consumption of processed meat and organ meat might be positively associated with an increased risk of PCa in Iranian men. Furthermore, fish consumption might be a protective factor for PCa in Iranian men. https://jnsd.tums.ac.ir/index.php/jnsd/article/view/96 https://jnsd.tums.ac.ir/index.php/jnsd/article/download/96/181