Guac could prevent cancer

Far more than a delicious addition to a burrito, researchers at Ohio State have revealed that consuming a side of guacamole could also prevent cancer.

An OSU research team has found nutrients taken from Haas avocados, the most common variety, inhibit cancer cells in the mouth, killing some and preventing pre-cancerous cells from developing into actual cancers.

"As far as we know, this is the first study of avocados and oral cancer," said Steven D'Ambrosio, a member of the molecular carcinogenesis and chemoprevention program at OSU's Comprehensive Cancer Center, who was the lead author of the research. "The implications are potentially high in being able to identify phytonutrients that may help to prevent oral cancer and other types of cancer."

The protective effect of avocados is attributed to the high levels of phytonutrients or phytochemicals - plant compounds thought to have health-protecting qualities - that are often found in dark-colored fruits and vegetables, according to the research, published in "Seminars in Cancer Biology."

The origin of the OSU research came from humble beginnings.

"It started with a high school science fair project by the son of my collaborator, Dr. Ding," D'Ambrosio said. "That is the beauty of research, to discover the unknown."

Haiming Ding said he was surprised by the concentration of certain nutrients his son had gathered from the avocados he was using for his science fair project.

"The potency of the extract from avocados is very strong," Ding said. "Much stronger than other fruits. It surprised me, so I suggested that we study them some more."

D'Ambrosio has been studying the affect of fruits and vegetables in cancer prevention at OSU for more than 10 years.

"There are many studies identifying the cancer-preventing affects of fruits and vegetables," D'Ambrosio said. "This is but another fruit that has potential."

The avocado industry in particular is very excited about OSU's research.

"It's big news for the industry," said Julie Upton from the California Avocado Commission, which provided the avocados for the research. "Every time we have news from prominent research institutions like Ohio State about the health benefits of avocados, it really helps people overcome some of the barriers they have towards eating avocados; mainly that they contain saturated fat."

"Ohio State is a leader in identifying some of the functional components of fruits and vegetables," Upton said. "They're always at the forefront of breakthrough research."

A 2005 study conducted at OSU by Dr. Steven Schwartz revealed that, when eaten in conjunction with other fruits and vegetables, the monounsaturated fat in avocados boosted the body's ability to absorb carotene, which promotes heart health; lutein, which contributes to eye health; and lycopene, which has been linked to prostate health.

"Some of the most positive research we've had has come from Ohio State," Upton said.

While more research will need to be conducted before he can recommend specific quantities of avocados to consume to gain a benefit, D'Ambrosio said he eats avocados every chance he gets.

Ding agreed.

"I eat them once or twice a week," he said. "I eat them much more after the research came out."