Cervical cancer is a very slowly developing cancer found in the cervix, or the lower part of the uterus. Cervical cancer is the third most common type of cancer in women, according to National Center for Biotechnology Information. Some foods may help prevent dysplasia from developing into cervical cancer. Patients with cervical cancer should consume a balanced diet with plenty of vitamins. Consult your physician about specific dietary requirements.
Cervical Cancer
Cervical cancer begins as a precancerous condition known as dysplasia. Pap smears are designed to identify dysplasia before the condition become cancerous. Dysplasia can be treated to prevent the condition from developing into cervical cancer. Cervical cancer is relatively rare in the United States because of the regular use of pap smears. Some risk factors for developing cervical dysplasia include a human papillomavirus infection, smoking, multiple sex partners and early onset of sexual activity.
Fruits and Vegetables
The National Cancer Institute recommends that people with cancer eat a diet rich in fruits and vegetables to receive essential vitamins and nutrients. A 2005 study published in "Molecular Medicine" found that a diet consisting of indole-3-carbinol, a phytochemical in cruciferous vegetables, slowed the progression of cervical cancer. The study specifically linked certain vegetables to an increase in a tumor-suppressing gene. The University of Maryland Medical Center recommends eating cruciferous vegetables such as cabbage, cauliflower and broccoli to prevent cervical cancer.
Selenium
Selenium is a trace mineral found in various dietary sources. The selenium content in food depends on the selenium content in the soil where food is grown. Research has suggested that diets high in selenium can prevent cancer. A 2002 study published in "Cancer Causes and Control" investigated selenium and cervical cancer in women in the United States. A diet higher in selenium or a selenium supplement is recommended by the University of Maryland Medical Center for patients with cervical cancer or dysplasia.
Meat
Countless studies reveal the connection between meat, especially red meat, and all forms of cancer. Cervical cancer patients should consume smaller amounts of meat and dairy, according to the National Cancer Institute. A longitudinal study published in the "Open Journal of Obstetrics and Gynecology" found that consumption of red meat was linked to higher rates of cervical cancer in women in Uruguay. Participants who did not consume red meat were less likely to develop cervical cancer. Patients with cervical cancer can receive their protein from healthier sources such as soy, fish and nuts.
References
- PubMed Health; Cervical Cancer; December 2010
- National Cancer Institute: What You Should Know About Cancer Treatment, Eating Well, and Eating Problems
- "Molecular Medicine"; Indole-3-Carbinol Prevents PTEN Loss in Cervical Cancer In Vivo; M. Qi, el al.; January-December 2005
- "Cancer Causes and Control"; Serum Selenium and the Risk of Cervical Cancer Among Women in the United States; Frances E. Thompson, et al.; August 2002
- "Open Journal of Obstetrics and Gynecology" ; Dietary Patterns and Risk of Cervical Cancer: A Case-Control Study in Uruguay; Eduardo De Stefani, et al.; June 2011
- The Univerisity of Maryland Medical Center; Cervical Dysplasia; David Zieve; December 2009
