Strawberries May Prevent Esophageal Cancer

COLUMBUS, OhioEating strawberries as part of a regular diet may help reduce the risk of esophageal cancer, according to new findings presented April 6 at the American Association for Cancer Research (AACR) 102nd meeting 2011 in Orlando, Fla.

Researchers at the Ohio State University Comprehensive Cancer Center-Arthur G. James Cancer Hospital and Richard J. Solove Research Institute collaborated on a clinical trial with researchers in China to investigate the effects of freeze-dried strawberries on patients with esophageal precancerous lesions. Thirty-six 36 study participants consumed 2 ounces of freeze-dried strawberries daily for six months. The researchers obtained biopsy specimens before and after the strawberry consumption. Results showed 29 out of 36 participants experienced a decrease in histological grade of the precancerous lesions during the study. They reported daily consumption of strawberries suppressed various biomarkers involved in esophageal carcinogenesis, including cell proliferation, inflammation and gene transcription.

Our study is important because it shows that strawberries may slow the progression of precancerous lesion in the esophagus. Strawberries may be an alternative, or may work together with other chemopreventive drugs, for the prevention of esophageal cancer. But, we will need to test this in randomized placebo-controlled trials in the future."