Strawberries Taking on Oesophageal Cancer
The strawberry is very low in saturated fat, cholesterol and sodium, it is a rich source of folate and potassium and rich with dietary fibre and manganese. Eight Strawberries can provide more Vitamin C Than an orange. It is also among the Top 20 fruits in antioxidant capacity.
According to a recent study Strawberries have the potential to prevent oesophageal cancer. The study undertaken by researchers led by Ohio state university showed that freeze-dried strawberries were able to slow down the growth of dysplastic, or precancerous lesions in around 30 people who were consuming the fruit for 6 months.
Cancer of the Oesophagus is the third most common gastrointestinal cancer and the sixth most frequent cause of cancer death currently in the world. According to the American Cancer society around 16,000 new cases of oesophageal cancer are diagnosed each year in the U.S.
The Study which was led by Dr Chen of Ohio State University brought together 36 people in china that had mild or moderate dysplasia in the oesophagus. The average age of the patience’s was 55 years old, and biopsies of the oesophagus were taken before and after the study.
Patients were instructed to consumes 30 grams of freeze-dried strawberries dissolved into a glass of water twice a day meaning a totally of 60 grams was consumed per day for 6 months. Freeze-dried strawberries are around 10 times more concentrated than fresh strawberries, but the study suggested people can still benefit from easting whole strawberries on a daily basis.
The study’s results showed overall 29 our of the 36 patients had a decrease in histological grade of the precancerous lesion, or there was a slowing in the growth of the lesion.