COLUMBUS, Ohio Eating strawberries may be a way to help people at risk of esophageal cancer protect themselves from the disease, according to a new study by researchers at The Ohio State University Comprehensive Cancer Center Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC James) and researchers in China.
Dr. Tong Chen will present the findings during a press briefing at 8 a.m. April 6 at the American Association for Cancer Research (AACR) 102nd meeting 2011 in Orlando, Fla. The study is the first-ever collaborative Ohio State cancer clinical trial to be conducted in China.
"We concluded from this study that six months of strawberry treatment is safe and easy to consume. In addition, our preliminary data suggests that strawberries decreased histological grade of precancerous lesions and reduced cancer-related molecular events," said Chen, lead author, and assistant professor in the division of medical oncology, department of internal medicine at Ohio State. She is also a member of the Molecular Carcinogenesis and Chemoprevention program in Ohio State's Comprehensive Cancer Center.
Previously published research by Chen and colleagues found that freeze-dried strawberries significantly inhibited tumor development in the esophagus of rats. Based on these results, the researchers embarked on a phase Ib clinical trial in China to investigate the effects of freeze-dried strawberries on patients with esophageal precancerous lesions.
"We found that daily consumption of strawberries suppressed various biomarkers involved in esophageal carcinogenesis, including cell proliferation, inflammation and gene transcription," Chen said.
Each of the 36 study participants ate 60 grams (about two ounces) of freeze-dried strawberries daily for six months. The researchers obtained biopsy specimens before and after the strawberry consumption. The results showed that 29 out of 36 participants experienced
|Contact: Eileen Scahill|
Ohio State University Medical Center