Key Diet Factor Linked to Prevalence of One of Deadliest Cancers
Summary
A recent study found that women in the United States who eat diets higher in antioxidants may have a lower chance of having cervical cancer. The study looked at dietary antioxidants and cervical cancer but advised that vaccination and regular screening remain the best ways to prevent the disease.Key Facts
- The study was published in August 2026 in the International Journal of Gynecology & Obstetrics.
- Researchers used data from 1,044 women in the U.S. National Health and Nutrition Examination Survey from 2003 to 2018.
- Out of these women, 174 had cervical cancer and 870 did not.
- Researchers measured antioxidant intake using the Composite Dietary Antioxidant Index (CDAI).
- Each one-unit increase in CDAI was linked to an 11.4% lower chance of cervical cancer.
- Women with the highest third of CDAI scores had a 55.8% lower chance of cervical cancer than those with the lowest third.
- The study suggests antioxidant intake might help prevent cervical cancer but does not prove it.
- Doctors emphasize that HPV vaccination and regular cervical cancer screening remain essential for prevention.
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