Study links antioxidant-rich diets to lower cervical cancer risk

Recent US research suggests women consuming higher levels of antioxidants through their diet may have an 11.4% reduced risk of cervical cancer, though vaccination and screening remain crucial. Published in the International Journal of Gynecology & Obstetrics, the study involving 1,044 American women from 2003-2018 analyzed dietary patterns.

Using an antioxidant index, researchers found that each one-point increase correlated with a 11.4% lower prevalence of cervical cancer. Women in the highest antioxidant intake group had a 55.8% lower disease prevalence compared to those in the lowest group. Antioxidants combat free radicals that cause oxidative stress and cellular damage, but the study cautions against assuming a direct protective effect.

HPV, particularly high-risk types, remains the primary cause of cervical cancer, with effective prevention through vaccination and regular screening. While diet may influence inflammation, oxidative stress, and immune function, long-term studies are needed to confirm antioxidants' role in cancer risk reduction. The study warns against relying on antioxidant supplements, as high doses may pose risks.

Globally, cervical cancer is the fourth most common cancer in women, causing over 340,000 deaths in 2020, predominantly in low- and middle-income countries.