Fish Consumption and Gastro-Intestinal Health With Special Emphasis on Reduction of Risk of Colon Cancer and Inflammatory Bowel Disease
Epidemiological evidence from several countries supports a protective effect of fish
consumption on cancer risk and gastrointestinal cancers in particular. Further evidence to
support the idea that fish consumption is protective in relation to cancers of the GI tract
is now emerging from the European Investigation into Cancer and Nutrition (EPIC).
The FISHGASTRO project is headed by the Institute of Food Research and includes groups from
the University of East Anglia, the University of Wageningen, Netherlands and the University
of Jena, Germany. The project focuses on assessing the impact of fish consumption on a range
of markers of gastrointestinal health associated with ulcerative colitis or colon cancer and
on looking at bio-accessibility of a range of nutrients from fish. We aim to recruit a total
of 270 patients with gastrointestinal problems in the UK and Netherlands and take biopsy and
blood samples before and after asking them to eat two extra portions of fish per week. One
group will receive oil rich fish such as salmon while another will be asked to eat white
fish. Changes in cell proliferation, apoptosis, inflammatory markers, gene expression and
plasma levels of n-3 fatty acids will be compared to a control group only given standard
nutritional advice.
Interventional
Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Parallel Assignment, Masking: Open Label, Primary Purpose: Diagnostic
Apoptosis in colonic biopsy samples
Elizabeth K Lund, PhD
Principal Investigator
Institute of Food Research
United Kingdom: Medicines and Healthcare Products Regulatory Agency
IFR02/2004
NCT00145015
December 2004
April 2008
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