Study Links High Antioxidant Intake to Reduced Cervical Cancer Risk

A study of 1,044 participants published in the International Journal of Gynecology & Obstetrics found that women with the highest antioxidant intake had 56% lower odds of cervical cancer.

Researchers utilized the Composite Dietary Antioxidant Index to measure intake, noting that each 1-unit increase in the score was associated with an 11.4% reduction in cancer prevalence.

While antioxidants may help neutralize DNA-damaging toxins, the study authors cautioned that the cross-sectional design cannot confirm that diet alone prevents the development of cervical cancer.