Ceramides, fat compounds found in oysters, appear to "arrest breast cancer cells grown" in lab tests, according to a study released today by Louisiana State University researchers.
Dr. Jack Losso of LSU's Department of Food Science, who led the research, says ceramides are also currently being used in clinical trials to help speed the healing process for patients undergoing chemotherapy.
"The LSU work is an example of how seriously researchers take the role the foods we eat play in cancer prevention," says Jennifer Wilmes, a registered dietitian with the National Fisheries Institute of McLean, Va. "It was just this summer that a Columbia University study concluded eating seafood may reduce the risk of colorectal cancer."
"We've known for a long time that oysters are a food rich in iron and good fats. It's only now that we are beginning to see their full potential to fight disease," adds Tom Kehoe, president of K & B Seafood, an oyster distributor in East Northport, N.Y. "As someone who's married to a breast cancer survivor, this research has important meaning and exciting promise."
The release of the emerging research comes amid National Breast Cancer Awareness Month. According to the American Cancer Society, breast cancer is the most common cancer in women in the United States.
