By Holly Taylor BSc(Hons) DipCNM MBANT
A new study, published in the latest issue of the journal Nutrition and Cancer, reports an association between the intake of beta carotene, and vitamins A, C and E, and a lower risk of cervical cancer.
The Korean researchers analysed dietary and supplemental nutrient intake in 144 women diagnosed with cervical cancer and 288 age-matched control subjects with no history of the disease. They found that those patients with the highest intake of beta carotene and vitamins A, C and E from food and supplements, had a significantly lower risk of cervical cancer. Participants in the top 25% of vitamin E intake had a 47% lower risk of cervical cancer, compared to those with the lowest intake, and those participants with the highest intakes of vitamins A and C had a 65% lower risk.
The researchers are now calling for more studies in this area, using larger groups of women and a longer follow-up period, but say: “The findings support a role for increased antioxidant vitamin intake in decreasing the risk of cervical cancer.”
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