The Preventive Effect of Dietary Antioxidants on Cervical Cancer Development

Abstract

Cervical cancer results from a continuous process, starting from a normal cervical epithelium after human papillomavirus (HPV) infection and progressing to cervical intraepithelial neoplasia (CIN), before finally developing into invasive squamous carcinoma (ISC). In recent decades, dietary antioxidants, such as vitamins, have received much attention in relation to cancer prevention. We reviewed the relevant literature to investigate the dietary and nutrient intake on cervical cancer. The intake of vitamins A and D and carotenoids may inhibit early cervical cancer development. The intake of folate may prevent or inhibit HPV infection rom progressing to various grades of CIN. The intake of vitamins C and E may widely inhibit the process of cervical cancer development. Polyphenols are often used in cases of cervical cancer in combination chemotherapy and radiation therapy. Regarding nutrients, different antioxidants may have differing abilities to intervene in the natural history of cervical diseases associated with HPV infection. Regarding foods, the intake of both vegetables and fruits containing multiple vitamins may widely suppress cervical cancer development. Most previous papers have described epidemiological studies. Thus, further research using in vitro and in vivo approaches will be needed to clarify the effects of the dietary and nutrient intake in detail.

Nutrition in Gynecological Diseases: Current Perspectives

“…They suggested that the intake of vitamin A, carotenoids, and vitamin D may inhibit cervical cancer development at early stages. Conversely, the intake of vitamin C and E may be useful in the inhibition of the cervical cancer development process [ 197 ], while vitamin A’s main effect is inhibition of HPV infection and CIN development [ 188 ]. In 2000, Yeo.…”

“…To conclude, several nutrients with antioxidant effects may present potent abilities to intervene in the natural history of cervical cancer tumorigenesis connected with HPV infection [ 197 ]. Selected vitamins (such as vitamins A and D) and natural compounds (e.g., EGCG) demonstrate a positive effect in halting the cervical cancer disease process.…”

The knowledge of young women about cervical cancer

“…Eating vegetables and fruit containing a significant number of vitamins may contribute to inhibition of cervical cancer development. Special attention is focused on vitamins C and E, as well as influence of B vitamins, vitamin A and D [6]. Unfortunately, the respondents in the own study, in majority, did not have the knowledge on this topic and vitamins deficiencies were not often considered as risk factors by them (Figure 2).…”

“…Cervical cancer risk factors include age, early onset of sexual intercourse, big number of sexual partners, [12], highly processed food and vitamins deficiencies [6], smoking cigarettes [7], oral hormonal contraception [8], intimate infections [9], disorders of the vaginal flora [10], number of births [11] and persistent human papillomavirus infection [12].…”

“…A growing number of reports indicate a diet as one of such factors. A study conducted in 2020 informs that various food ingredients (A, C, E, D, B9 vitamins and polyphenols) have a significant influence on development of cervical cancer by inhibiting the development of HPV infection [6]. An impact of smoking cigarettes on development of cervical cancer has been known for years -it increases chances of squamous cell cancer development [7].…”