A preliminary study published earlier this week indicates that strawberries could inhibit the progression of esophageal cancer in some individuals.
The study of 36 people was small, but the results were promising in using freeze-dried strawberries, which are more concentrated than regular strawberries, to halt growth of the dysplastic lesions. Ohio State University assistant professor Tong Chen presented the study, which was funded by the California Strawberry Commission, at an annual cancer conference. 36 of 38 original participants completed the study:
They were instructed to consume 30 grams of freeze-dried strawberries dissolved in a glass of water twice daily for a total of 60 grams a day for six months. Dr. Chen said the freeze-dried substance is about 10 times as concentrated as fresh strawberries, but suggested people could still benefit from eating whole strawberries on a daily basis.
29 of the 36 participants of the study “experienced a decrease in histological grade of the precancerous lesion” during its course. Larger studies are planned, and the research on strawberries and esophageal cancer is considered to be in the preliminary stage. It is not known what substances in the study may affect progression of esophageal cancer.
