Freeze-dried strawberries might stave off esophageal cancer--study

A preliminary study in China finds that feasting on freeze-dried strawberries can help decelerate the growth of precancerous lesions into tumours.

Previously, animal studies had shown the fruit to possess cancer-fighting benefits.

The study, funded by the California Strawberry Commission, was conducted on a small-scale by a team of researchers from the Ohio State University led by Tong Chen, a cancer researcher at Ohio State Comprehensive Cancer Center.

"Strawberries may be an alternative or work together with other chemopreventive drugs for the prevention of esophageal cancer," Chen said. She observes vitamins, folic acid, and minerals to be the chief components at work.

Chen unveiled the study findings at the ongoing 102nd annual meeting of the American Association for Cancer Research (AACR) in Orlando, Florida on Wednesday.

The study process
Eyeing strawberries as a potent "cancer-preventer," Chen and her team recruited 36 men and women with an average age of about 54 from three provinces in central China, ill-famed for the highest incidence of the disease.

For six months, they consumed 60 grams (2 ounces) of freeze-dried strawberries regularly.

"By removing the water from the strawberries we concentrated the components by tenfold," Chen says.

As instructed, they chronicled daily records of their strawberry intake.

Biopsy had been obtained pre and post consumption. At the onset of study, 31 participants showed precancerous condition known as "mild dysplasia" and five "moderate dysplasia."

The revelations
It was good news for 29 of them--there was not just a slow down in growth of lesions but was also found in a less dangerous state.

No change could be detected in six and one had a deterioration.

"We are very excited about this result," said Chen, "I think this study is very important because we found that strawberries may decrease the histological grade of precancerous lesions and also may reduce some cancer-related events including cell proliferation, inflammation and gene [activity].”

"We concluded from this study that six months of eating strawberries is safe and easy to consume. In addition, our preliminary data suggests that strawberries can decrease histological grade of precancerous lesions and reduce cancer- related molecular events," added Chen, also a member of the Molecular Carcinogenesis and Chemoprevention Program in the University.

"Eating strawberries may be a way for people at high risk for esophageal cancer to protect themselves from the disease," says Chen.

About esophageal cancer
Esophagus or the gullet is a muscular tube through which food moves from the pharynx and enters the stomach for digestion.

Esophageal cancer is the third mostly found gastrointestinal cancer. Recent reports say that it happens to be the sixth most common cause of cancer death in the world.

Chen and her team are studying esophageal squamous cell carcinoma (SCC) which contributes to 95 percent of esophageal cancer cases worldwide.

N-NMBA (nitrosomethylbenzylamine) is the cancer-causing agent contributing to esophageal cancer, and can be found in some pickled vegetables, fried bacon, and other foods apart from tobacco smoke.

"We think the strawberries can inhibit the activation of the NMBA," confirmed Chen.

According to the American Cancer Society, 16,640 new cases of esophageal SCC were detected in the U.S. last year and 14,500 died of it.

The intake of tobacco or the combination of tobacco and liquor can put at risk for esophageal cancer. A low-fiber diet may also usher in the disease.