Scientists have found that eating strawberries may be a way to help people at risk of esophageal cancer protect themselves from the disease. Researchers at The Ohio State University Comprehensive Cancer Center – Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC – James) and researchers in China jointly conducted the study. The study is the first-ever collaborative Ohio State cancer clinical trial to be conducted in China. "We concluded from this study that six months of strawberry treatment is safe and easy to consume. In addition, our preliminary data suggests that strawberries decreased histological grade of precancerous lesions and reduced cancer-related molecular events," said Tong Chen, lead author, and assistant professor at Ohio State. This coverage resulted from a multimedia news release distributed by Ohio State University Wexner Medical Center Public Affairs and Media Relations, available online at http://cancer.osu.edu/mediaroom/releases/Pages/Strawberries-May-Slow-Precancerous-Growth-in-Esophagus.aspx.