Regular pap smear testing has significantly reduced the number of cervical cancer cases and deaths, but there is still more to be done. One thing you may consider is reducing your intake of red meat. Nutrients in red meat may cause cancer if eaten in excess, and some chemicals used in raising cows and other animals used for meat may also raise your risk.
Risk
Eating red meat may put you at significant risk of developing cervical cancer. A study published in the June 2011 issue of the "Open Journal of Obstetrics and Gynecology" investigated the diets of approximately 800 people in Uruguay over an 8-year period. Researchers discovered that people who eat red meat had a higher chance of getting cervical cancer, while those who ate less red meat and more fruits and vegetables had lower risk.
Copper
Red meat is a source of copper -- a 3.5-ounce serving of cooked ground beef, for instance, contains 7 percent of the daily recommended intake of copper. While this is not a tremendous amount, eating large quantities of red meat at every meal can provide you with too much, and excess copper in your diet may trigger cervical cancer, according to Kathleen M. Stadler, extension specialist at Virginia Tech.
Iron
Eat red meat, and you take in iron. This is a good thing as long as you do not consume a great deal of red meat. For example, a serving of ground beef contains 17 percent of the iron you need each day. Excess red meat consumption along with iron-rich vegetables such as spinach could give you more iron than you require; too much iron in your diet is associated with cervical cancer. Research featured in a 2005 issue of the "Annals of Family Medicine" notes a potential connection between cancer and consuming more than 18 milligrams of iron daily.
Hormones
Cows are sometimes treated with hormones to make them grow larger in a shorter period of time. Patrick Holford, author of "The New Optimum Nutrition Bible" notes that these hormones have been associated with cervical cancer because they boost estrogen levels. If you must include red meat in your diet, choose meats that are hormone-free and certified organic.
References
- "Open Journal of Obstetrics and Gynecology"; Dietary Patterns and Risk of Cervical Cancer; E. DeStefani, et al.; June 2011
- Fitbit: Beef, Ground, Cooked
- Virginia Cooperative Extension; The Diet and Cancer Connection; K.M. Stadler; May 2009
- "Annals of Family Medicine"; Transferrin Saturation, Dietary Iron Intake, and Risk of Cancer; A.G. Mainous, et al.; 2005
- "The New Optimum Nutrition Bible"; Patrick Holford; August 2005
- U.S. Centers for Disease Control and Prevention; Cervical Cancer Statistics; November 2010
