Cervical cancer is one of the most common types of cancer in women, following breast and colorectal cancers. Cervical cancer is predominantly caused by persistent infection with Human Papilloma Virus (HPV) in sexually active individuals. Certain environmental and lifestyle factors can also exacerbate the risk of disease progression. These include an inappropriate diet, cigarette smoking, coexistence of sexually transmitted infections (STIs), frequent use of combined oral contraceptives (COC), multiple pregnancies, poverty, premature sexual intercourse, and multiple sexual partners.¹

Cervical cancer develops in the cervix, which is the entrance to the uterus from the vagina. In 2018, the World Health Organization (WHO) reported approximately 570,000 new cases of cervical cancer and about 311,000 deaths globally.

Nutrition and cancer prevention

Diet and nutrition are crucial in maintaining overall well-being, including women’s health.²

Although diet plays an important role in carcinogenesis, the link between nutrition and cervical cancer remains unclear. Recent findings have shown that fruits and vegetables may not be directly associated with cancer risk and should not be used as standard prevention strategies. However, some components of fruits and vegetables offer protective properties against cancer.

Studies showed that reactive oxygen species (ROS), either alone or alongside HPV, may play a role in cervical cancer pathogenesis. Therefore, consuming dietary antioxidants, such as carotenes, ascorbic acid, and vitamin D, might offer protection by neutralising the harmful ROS. Additionally, a low intake of fruits and vegetables, along with smoking, has been linked to an increased risk of high-grade CIN.

Specific nutrients involved in cervical cancer prevention

Foods rich in antioxidants, vitamins, and fibre can help enhance the body’s immune response to the Human Papilloma Virus and prevent HPV infections from transforming cervical cells into cancerous lesions.³

1. Antioxidants

Antioxidant nutrients can modulate the immune response, enhancing the body’s ability to respond to the cancer microenvironment. These natural antioxidants may help protect against persistent HPV infections and the development of cervical cancer. Vitamins, such as C, E, A, and B9/folate, are efficient antioxidants. The intake of vitamin A, carotenoids, and vitamin D may inhibit the early stages of cervical cancer development, while vitamins C and E may help prevent its progression. Vitamin A’s primary effect is inhibition of HPV infection and CIN development.⁴

• Vitamin C is found in peppers, citrus, broccoli, kiwi, papaya, mango, and leafy greens and helps to prevent cervical cancer by stopping cancerous changes in the cells of the cervix. It also protects against oxidative damage by scavenging harmful free radicals.⁵
• Vitamin A is found in carrots, pumpkins, squash, kale, and sweet potatoes. It can suppress malignant cell behaviour and prevent tumour promoter activity. Retinoids, a form of vitamin A, control the differentiation and apoptosis of cervical epithelial cells. Low levels of retinoids may increase the risk of cancer progression.
• Vitamin E is found in nuts, seeds, avocados, turnip greens, and tomatoes, and enhances cell-mediated responses and phagocytic functions. Vitamin E belongs to a group of fat-soluble compounds (tocopherols and tocotrienols)  that protect the cell membranes from oxidative stress. Studies indicate that high levels or greater intake of vitamin E might lower the risk of cervical intraepithelial neoplasia (CIN) or cervical cancer.
• Vitamin B9-Folate is found in deep green leaves, spinach, mustard greens, beans, and oranges.  Folate is essential for DNA synthesis and repair, which can help prevent the development of cancer cells. Higher folate levels are linked to a lower risk of cervical intraepithelial neoplasia (CIN), especially when vitamin B12 levels are adequate.⁶

2. Phytochemicals and their sources

Some natural compounds from plants have anti-cancer properties and can increase tumour cell sensitivity to various therapies, including carotenoids, curcumin, and EGCG.

• Curcumin

Curcumin, found mainly in turmeric rhizomes, has anti-inflammatory and antioxidant benefits. It blocks certain genes (kappa B-regulated gene factors) that promote cancer cell growth and spread, leading to cancer cell apoptosis. Curcumin also inhibits the activation of specific proteins that make cervical cancer cells resistant to treatment.

• Kaempferol⁷

Kaempferol is a prominent flavonoid found in beans, broccoli, cabbage, cauliflower, chia seeds, fennel, and garlic. It can prevent cervical cancer due to its ability to induce apoptosis (cell death), arrest the cell cycle at the G2/M phase, and downregulate markers related to epithelial-mesenchymal transition (EMT) and the phosphoinositide 3-kinase/protein kinase B signalling pathways.

• EGCG

EGCG is a polyphenol with several anti-cancer properties. It prevents tumour growth, suppresses the formation of new blood vessels, and limits cancer metastasis. EGCG blocks certain proteins and the mTOR pathway, which are important for cancer cell survival and growth. It also reduces inflammation and controls the production of harmful molecules called ROS. 

• Resveratrol⁸

Resveratrol, a common phytochemical found in the skin of red grapes, blueberries, and peanuts protects against cervical cancer by inducing cancer cell death through the STAT3, Notch, and Wnt pathways. It interacts with key molecules involved in tumour development, such as activators, kinases, and nuclear factor kappa B. Resveratrol also slows the growth of cervical cancer cells by stopping them in the S phase of the cell cycle.

• Carotenoids⁹

Dietary carotenoids like beta-carotene, alpha-carotene, lycopene, lutein, and cryptoxanthin are linked with lower risk of cancers, heart disease, osteoporosis, diabetes, etc. High intake of alpha-carotene, beta-cryptoxanthin, and lutein/zeaxanthin are associated with decreased risk of advanced cervical intraepithelial neoplasia CIN II/III.

3. Best foods to eat for cervical cancer

These foods contain potent antioxidants and nutrients that help prevent cancer and they include, 

• Whole Grains

Whole grains are rich sources of fibre, vitamins, and minerals. They support overall health and help maintain a healthy weight, which is important for reducing cancer risk. Examples include brown rice, quaker oats, and wheat.

• Legumes

Legumes are packed with proteins, fibres, and essential micro and macro minerals. They are beneficial for maintaining a healthy immune system and providing the body with the building blocks needed to repair and protect cells. Examples include beans, lentils, and chickpeas.

• Sweet Potatoes

Sweet potatoes are rich in beta-carotene, a type of vitamin A that has been linked to a lower risk of cervical cancer. 

• Spinach

Spinach is packed with nutrients including folate, vitamin C, and beta-carotene, which play an important role in reducing the risk of cervical cancer.

• Kale and Other Greens

Kale and other leafy greens are high in antioxidants and vitamins A, C, and K. These nutrients support the immune system and protect cells from damage.

• Papaya

Papaya is rich in vitamin C and folate, both of which are essential for protecting against cervical cancer. Vitamin C is a powerful antioxidant that helps protect cells from damage, while folate is crucial for DNA repair and synthesis.

• Oranges

Oranges, and other citrus fruits, are high sources of vitamin C. Including citrus fruits in your diet can help boost the immune system and provide antioxidant protection against cellular damage.

Certain foods to avoid in cervical cancer

While some foods can help reduce the risk of cervical cancer, others may contribute to its progression.

• Processed and red meat

Processed meats (such as sausages and hot dogs) and red meats (such as beef, pork, and lamb) often contain preservatives and chemicals linked to cancer development.

• Sugary Foods and Drinks

Foods and drinks high in sugar, such as candy, sodas, and baked goods, can cause inflammation and oxidative stress, which may promote cancer growth.

• High Fat and Fried Foods

Foods high in fat or fried, such as fast food, chips, and fried snacks, are low in essential nutrients and high in unhealthy trans and saturated fats, which can increase cancer risk.

• Alcohol

Excessive alcohol consumption has been linked to an increased risk of several types of cancer, including cervical cancer. Alcohol can damage DNA and impair the body’s ability to repair damaged cells, leading to an increased risk of cancers.

Summary

Cervical cancer, primarily caused by persistent HPV infection, is one of the preventable and treatable kinds of cancer especially when diagnosed early. Various environmental and lifestyle factors, including diet, can influence it. Nutrition plays a crucial role in both the prevention and management of cervical cancer.

Adding foods like whole grains, legumes, sweet potatoes, spinach, kale, papaya, and oranges into the diet can provide essential nutrients and antioxidants that help protect against cervical cancer. It is also advisable to limit processed and red meats, sugary foods and drinks, high-fat and fried foods, and alcohol, as they can contribute to cancer risk.