A diet high in antioxidants was associated with a lower prevalence of cervical cancer in women, according to research published in the International Journal of Gynecology & Obstetrics.
Researchers analysed data from 1,044 US women participating in the National Health and Nutrition Examination Survey between 2003 and 2018. The study included 174 women with cervical cancer and 870 without. The team examined the association between cervical cancer and the Composite Dietary Antioxidant Index (CDAI), a validated score reflecting dietary antioxidant intake based on dietary recall interviews.
After adjusting for other factors that might affect cancer risk, researchers found that each one-unit increase in the CDAI was associated with an 11.4% lower prevalence of cervical cancer. Women in the highest CDAI tertile had a 55.8% lower prevalence of cervical cancer compared with those in the lowest tertile. Additional analyses indicated a linear inverse relationship between dietary antioxidant intake and cervical cancer prevalence.
Antioxidants are compounds found in various foods, particularly fruits, vegetables, nuts, and whole grains, that help protect cells from oxidative damage. Common dietary antioxidants include vitamins C and E, selenium, zinc, and carotenoids such as beta-carotene.
The authors noted that these findings suggest dietary antioxidant intake may play a potential role in cervical cancer prevention. However, they emphasised that the cross-sectional study design cannot establish causation and called for further prospective studies to confirm the association and clarify underlying mechanisms.
Cervical cancer remains a significant global health concern, with HPV infection as the primary risk factor. Lifestyle factors, including diet, may contribute to overall cancer risk alongside established prevention strategies such as vaccination and screening.
Source: Medical Xpress / Wiley (International Journal of Gynecology & Obstetrics, 2026)
