A diet rich in antioxidants may be linked to a lower risk of cervical cancer, according to researchers at the Chinese Academy of Medical Sciences, who analyzed data from more than 1,000 women in the United States. The results were published in the International Journal of Gynecology and Obstetrics (IJGO).
The researchers examined data from the National Health and Nutrition Examination Survey (NHANES) from 2003 to 2018. The analysis included 1,044 women, 174 of whom had cervical cancer and 870 who did not.
The researchers assessed the participants’ diets using the Comprehensive Dietary Antioxidant Index (CDAI), which takes into account the total intake of antioxidants from food. The researchers then compared these values with the prevalence of cervical cancer, taking into account other factors that affect the risk of the disease.
They found that each one-point increase in CDAI score was associated with an 11.4% lower risk of cervical cancer. Women with the highest antioxidant intake had a 55.8% lower risk of cervical cancer than those with the lowest intake.
The researchers also found a linear relationship: the higher the level of antioxidants in the diet, the lower the risk of cervical cancer. Antioxidants are found in berries, citrus fruits, green leafy vegetables, nuts, legumes, and tomatoes. They help protect cells from oxidative stress, damage caused by excess reactive oxygen species.
The authors suggest that antioxidants may play a role in disease prevention, but emphasize that the study shows an association, not a cause-and-effect relationship. Confirming these results will require prospective studies and research to determine which dietary components may have a protective effect.
