Background & Aims: Previous studies have shown certain vitamins and minerals are associated with a reduced risk of prostate cancer. In this study, we assess whether vitamins will have an effect on prostate cancer risk among African Americans. Methods: A case-control study was conducted in Washington, District of Columbia and Nashville, Tennessee. There were 264 participants involved in the study. The participants were divided into 3 groups: prostate cancer (n=56), elevated PSA (n=377) and control (n=163). Dietary intake was measured by using a validated food frequency questionnaire. Food items rich in vitamin D, vitamin E, selenium, and lycopene were identified. Chi square tests were performed to evaluate the association between vitamins and prostate cancer risk. Results: There is a statistically significant association between the consumption of certain food items such as beef, pork, eggs and decreased prostate cancer risk (p<.05). There is also a statistically significant association between the consumption of salmon, cod liver oil, peanuts, mushrooms, orange juice and prostate cancer risk increase (p<.05). When aggregated, there was no significant correlation between the consumption of vitamin D, vitamin E, lycopene, selenium and decreased prostate cancer risk. Conclusions: Results of our case-control study suggest dietary restriction of certain meats as prostate cancer risk reduction strategy cannot be suggested. Increasing annual intake of food high in vitamin D, vitamin E, selenium, and lycopene cannot be suggested as a way to decrease prostate cancer risk. Diet modification interventions should focus on dietary moderations. Center of Excellence COE/Offce of Dean, Meharry Medical College School of Medicine, Grant Number: D34HP16299. This is the full abstract presented at the American Physiology Summit 2024 meeting and is only available in HTML format. There are no additional versions or additional content available for this abstract. Physiology was not involved in the peer review process.