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 one-sixth 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, the authors will examine cell surface binding characteristics and protein expression associated with the consumption of dietary seaweeds by women without breast cancer, women with estrogen receptor negative breast cancer, and women with estrogen receptor positive breast cancer. Final approval by the Human Subjects Research Review Board (HSRRB) was granted on 28 September 2005. Recruitment for the study is ongoing. Of the 15 subjects required, 14 have been enrolled and 4 have completed the study. The final subject has indicated interest, and will begin the protocol in the next week. The first paper on iodine content in commercially available seaweeds and a review of the health effects of seaweeds have been published, and a manuscript has been submitted on the bioavailability of seaweed iodine in brown seaweeds.
Document Details
- Document Type
- Technical Report
- Publication Date
- May 01, 2006
- Accession Number
- ADA457719
Entities
People
- Jane Teas
Organizations
- University of South Carolina