Written by Greg Arnold, DC, CSCS. Those with the 25% highest intake of Vitamins A, C, and E significantly decreased their risk of cervical cancer by 65%, 65%, and 47% respectively, compared to those with the lowest 25% intakes.
Although it is no longer the leading cause of cancer death in women, cervical cancer caused the deaths of 3,924 women and cost our healthcare system more than $2 billion in 2005 (1). According to the Center of Disease Control, cervical cancer is the easiest female cancer to prevent. But regular screening tests and follow-up are of primary importance. Sixty percent of all cervical cancers occur in women who have never received a Pap test or have not been tested in the past five years. Cervical cancer occurs most often in women over age 30 (2). Now a new study (3) has found that antioxidant intake can help maintain cervical health in women.
The study involved 144 patients with diagnosed cervical cancer and 288 patients without cervical cancer between the ages of 20 and 75. They provided information on their antioxidant intake via a food frequency questionnaire on 95 different foods and also supplement intake (4).
The researchers found antioxidant intake to significantly decrease risk of cervical cancer. Specifically, those with the highest 25% intake of dietary vitamin A (more than 999 retinol equivalents per day), beta carotene (more than 5,476 micrograms per day), and vitamin C (more than 146 mg per day) had a 64%, 52%, and 64% reduced risk of cervical cancer, respectively, compared to those with the lowest 25% intake of vitamin A (less than 609 retinol equivalents per day), beta-carotene (less than 3,277 mg per day), and vitamin C (less than 87 mg per day).
When looking at total intake (dietary plus supplement intake), significant associations were also seen. Those with the 25% highest intakes of vitamin A (more than 1,183 retinol equivalents per day), vitamin C (more than 174 mg per day), and vitamin E (more than 9.67 mg per day) producing 65%, 65%, and 47% reduced risks of cervical cancer, respectively, compared to those with the lowest 25% total intake of vitamin A (less than 631 retinol equivalents per day), vitamin C (less than 94 mg per day), and vitamin E (less than 4.78 mg per day).
For the researchers, “The findings support a role for increased antioxidant vitamin intake in decreasing the risk of cervical cancer.”
Source: Kim, Jeongseon, et al. “Intakes of vitamin A, C, and E, and β-carotene are associated with risk of cervical cancer: A case-control study in Korea.” Nutrition and cancer 62.2 (2010): 181-189.
Copyright © 2010 Routledge
Posted February 24, 2010.
Greg Arnold is a Chiropractic Physician practicing in Danville, CA. You can contact Dr. Arnold directly by emailing him at mailto:PitchingDoc@msn.com or visiting his web site at www.PitchingDoc.com
- Reference: “Cervical Cancer Statistics” posted on The Centers for Disease Control and Prevention website.
- “Basic Information about Cervical Cancer” posted on The Centers for Disease Control and Prevention website.
- Kim J. Intakes of Vitamin A, C, and E, and β-Carotene Are Associated With Risk of Cervical Cancer: A Case-Control Study in Korea. Nutrition and Cancer, Vol. 62, Iss. 2, Pages 181 – 189.
- Kim, J., Ahn, Y. O., Paik, H. Y., Hamajima, N. Inoue, M. et al. (2003) Calibration of a food frequency questionnaire in Koreans. Asia Pac J Clin Nutr 12: 251-256.
