Detecting prostate cancer: old way, new way

Detecting prostate cancer summary - how screening for prostate cancer has changed DRA, PSA blood test and MRI screening compared in the old way and new way

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1 in 8 men in the UK get prostate cancer, according to the charity Prostate Cancer UK , and the risk of prostate cancer doubles if you're black. It's also the second most common cause of death from cancer for men in the UK, after lung cancer.

Prostate cancer is not always life-threatening, but an early diagnosis can be life-saving. So, for Men's Health Week 2024, I worked with experts at Prostate Cancer UK to visualise how screening for and diagnosing prostate cancer has changed. In short, it's more accurate and safer than before and needn't rely on a chance conversation to trigger a discussion—you can do a 30s online check for your prostate cancer risk on the Prostate Cancer UK website right now.

The new way has reduced reliance on the imperfect DRE (digital rectal examination—the test that might come to mind for many). After a suspicious PSA blood test result, you can be referred for a pre-biopsy MRI scan. Clinical trials show that pre-biopsy MRI triage can rule out 27% of men from having an unnecessary biopsy (a biopsy is when a doctor removes some cells for analysis).

Biopsies have also improved and can now be guided by imaging, allowing doctors to identify the areas of the prostate they need to biopsy. It makes it safer and has fewer side effects.

These changes, together, mean fewer unnecessary biopsies and diagnoses that find a higher proportion of clinically significant cancers over clinically insignificant cancers (which may not require treatment), meaning fewer men are at risk of harm from the screening.

Rob Bell , host of the Sketchplanations podcast among many other talents, is an ambassador for Prostate Cancer UK, which supports our "dads, brothers, partners and friends by raising awareness, funding life-changing research, campaigning for change and providing much-needed support." Rob made the connection (this isn't a paid promotion), and you'll hear our discussion with Amy Rylance, Assistant Director of Health Improvement, on how screening has changed in this week's podcast.

Medical research and knowledge is always changing. This sketch has been checked by the team at Prostate Cancer UK based on research. See, for example, the article Fewer Men Face Harm in Prostate Cancer Diagnosis . It's intended to raise awareness, help early diagnosis now or in the future for men reading this, and maybe even save a life. If you have feedback or comments on it, please do write to me: jono.hey@gmail.com

Didn't know when Men's Health Week was? I learned that International Men's Health Week is the week preceding and including Father's Day.

Don't forget, you (or someone you know or love) can do a 30s online prostate cancer risk check online now .

Aside from helping your father avoid prostate cancer, he might like a copy of Big Ideas Little Pictures.

Also see:

Reference: Most common causes of cancer death

Published 9 Jun 2024

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While travelling in Southeast Asia, I was in awe of the open-air kitchens of street-food restaurants. Just by wheeling out a few carefully stocked trolleys and some prepared ingredients, one person was able to run a bustling street-side restaurant serving a score of customers delicious, fresh-cooked food each night. It's a remarkable feat of ingenuity and efficiency. We had a delicious meal from an old lady in Vietnam who'd just carried her entire restaurant on a bamboo pole over her shoulder, with two large baskets at either end. The pole held everything necessary to cook, including several small stools to sit and eat on. What Makes Street Food Open-Air Restaurants Work? Some of the attributes I noticed about the best ones: Menus with Prices you can see from a Distance We made part of the decision about whether a place looked good to eat at as we approached a stand. A clear menu with large prices you can see as you walk up is a simple way to slow down the right customers before they've walked past. Fresh Ingredients on Display Seeing the fresh ingredients at the front of the stall builds trust in what you're about to eat and whets the appetite. Pre-chopped Ingredients and Giant Rice Cooker Having boxes of pre-chopped ingredients to throw in makes cooking super speedy, and as so many dishes were served with rice, a single giant rice cooker enabled preparing meals in moments. Trolleys on Wheels and Everything Within Reach Having everything on wheels allows quick and easy deployment and packing up, and a chef can adjust each unit to have everything in easy reach. Carefully Chosen Kit A single high-powered gas stove with a large wok cooks nearly all the dishes Trolleys stacked with plates, bowls, cups and utensils A waste bin handles scraps and excess liquids A multi-use towel wipes surfaces and hands Why Isn't Street Food Like This Everywhere? It helps to have the right kind of weather. A warm and generally dry climate means you don't need to rent indoor space, heat it or cover it. This enables so much creativity with food, reducing prices and barriers to entry and increasing selection. Alas, I'm in the UK for this one. It also suits food that is quick and simple to cook, often using pre-prepared, flavourful sauces and fresh ingredients that cook quickly, as opposed to dishes that require long preparation, ovens, or simmering times. Thai and Vietnamese food, in general, lend themselves well to this. It's remarkable how these simple yet effective setups can spin up a restaurant at the side of the street, turning a few trolleys, some carefully chosen gear and a talented chef into a culinary treat. Related Ideas Also see: Hedgehog a mango Cut an onion into teeny pieces Deseed a pomegranate Open a coconut Arrange kitchen storage to minimise excess travel Learn kind words first The kitchen working triangle 3 miscellaneous cooking tips And all sorts of other food and drink sketches…While travelling in Southeast Asia, I was in awe of the open-air kitchens of street-food restaurants. Just by wheeling out a few carefully stocked trolleys and some prepared ingredients, one person was able to run a bustling street-side restaurant serving a score of customers delicious, fresh-cooked food each night. It's a remarkable feat of ingenuity and efficiency. We had a delicious meal from an old lady in Vietnam who'd just carried her entire restaurant on a bamboo pole over her shoulder, with two large baskets at either end. The pole held everything necessary to cook, including several small stools to sit and eat on. What Makes Street Food Open-Air Restaurants Work? 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It's remarkable how these simple yet effective setups can spin up a restaurant at the side of the street, turning a few trolleys, some carefully chosen gear and a talented chef into a culinary treat. Related Ideas Also see: Hedgehog a mango Cut an onion into teeny pieces Deseed a pomegranate Open a coconut Arrange kitchen storage to minimise excess travel Learn kind words first The kitchen working triangle 3 miscellaneous cooking tips And all sorts of other food and drink sketches

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