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Condition - Antioxidant vitamins associated with lower risk of cervical cancer

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.” 


Article References

J. Kim et al. (2010) Intakes of vitamin A, C, and E, and beta–carotene are associated with risk of cervical cancer: a case–control study in Korea. Nutrition and Cancer. Volume 62. Issue 2. pp.181–9

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