Dietary Seaweed and Early Breast Cancer: A Randomized Trial
Abstract
The purpose of this research is to investigate whether eating brown seaweed (Undaria pinnatifida) can influence breast cancer risk. Brown seaweeds are popular in Japan, where the incidence of breast cancer is about 116 the rate of that reported for American women. In several animal studies of diet and cancer, adding seaweed to the normal diet resulted in longer healthy lives. In particular, we will examine cell-cell adhesion and gene expression associated with the consumption of dietary seaweeds by women who are healthy and women who have breast cancer. We will use commercially available seaweed. These seaweeds are commonly found in health food stores. To date, progress has been limited by the lack of approval from HSRRB (Proposal Log Number BC972552, HSRRB Log Number A-8050), with modifications. Modifications were submitted August 26, 2003. Final approval has not yet been granted. However, when this grant was first awarded in 1999 to the University of Massachusetts, we did a preliminary study to assess potential toxicity of dietary seaweed. The first paper on iodine content in commercially available seaweeds is now in press, and the second paper on bioavailability of seaweed iodine has been submitted for publication.
Document Details
- Document Type
- Technical Report
- Publication Date
- May 01, 2004
- Accession Number
- ADA425639
Entities
People
- Jane Teas
Organizations
- University of South Carolina