Differences in Dietary Components and Oxidative Stress Markers between Cervical Cancer Patients and Matched Controls

Abstract

Background and objective: Cervical cancer is a leading cause of death among women in developing countries. Diet has been suggested to play an important role in the pathophysiology of malignant tumors as an imbalance between dietary antioxidant intake and free radical production-from the inflammatory stateresults in oxidative stress, which may contibute to both initiation and progression of carcinogenesis. The aims of the present study were to assess the difference regarding dietary intake and oxidative stress plasmatic markers differences between cervical cancer patients and matched controls. Methods:A case-control study -nested within a larger clinical trial-including 100 patients diagnosed with locally advanced cervical cancer and 80 women without the malignant disease was conducted. A food frequency questionnaire was used for assessing diet. Plasmatic oxidative stress markers -malondialdehyde and free carbonyls-were also determined. Results:Patients with cervical cancer presented a significantly higher body mass index and higher consumption of dietary protein and fat, niacin, cholesterol, sodium, cyanocobalamin, vitamin E, and zinc. A significantly lower intake of vitamin C was found in the case group. MDA levels were found to be statistically higher in cervical cancer patients while free carbonyls did not show significant differences. Conclusions:A high-fat/high-protein diet, together with lower consuption of ascorbic acid may contribute to an increase risk of developing cervical cancer. However, further prospective and longitudinal research should be promoted in order to elucidate such associations.

Dietary Inflammatory Index and Its Relationship with Cervical Carcinogenesis Risk in Korean Women: A Case-Control Study

“…A cross-sectional study conducted in Italy reported that Western dietary patterns, which include large amounts of trans fat, sodium, protein, cholesterol, saturated fat, and carbohydrate, were significantly associated with high incidence rates of cervical cancer [20]. Similarly, two studies reported that unhealthy diets that are rich in fat, processed meat, starchy foods, and sweets increased the risk of developing cervical intraepithelial neoplasia (CIN) among women [27,28]. In both of these studies, it was evident that dietary patterns were strongly associated with CIN, a precursor lesion for development of cervical cancer.…”