A review of effect of nutrition on prevention of cervical cancer
A review of effect of nutrition on prevention of cervical cancer
Fatemeh Nejati,1,*
1. Fatemeh Nejati, Bachelor of nursing student, member of student research committee of Abhar nursing school
Introduction: Cervical cancer is one of the most common malignancies in women. Every year, more than half a million women are diagnosed with cervical cancer and this disease leads to more deaths. From 300,000 people worldwide. High-risk subtypes of human papillomavirus (HPV) are the cause of this disease in most cases. prevention can be achieved by modifying the host immune system through a nutrient-mediated program. For optimal immune response function, several factors are needed, one of the most important of which is proper nutrition.
Methods: The present study is a review study that was conducted in 2021. Related articles gathered by searching keywords, Cervical Cancer, Prevention, Nutrition in Google Scholar, PubMed, Science Direct databases. After studying the found articles, a general conclusion was extracted from all the articles and finally, by merging the results of all the articles studied in this field, the present study was written.
Results: According to research, different categories of factors are effective in preventing cervical cancer, which are mentioned below:
Nutrients
Vitamin A
Vitamin A deficiency causes oxidative stress that prevents cells from repairing. Adequate amounts of vitamin A in the diet may help prevent HPV infection. Taking too much vitamin A may increase the risk of HPV infection.Retinol for reproduction Base mucosal cells and the synthesis of protein blocks are required. Retinol deficiency may be associated with an increased risk of squamous cell metaplasia and HPV infection and may inhibit the early events of cervical cancer. There are more than 600 different types of carotenoids. They can be released into vitamin A in the body. Lutein, zeaxanthin and lycopene are the most common carotenoids.
Vitamin D
Vitamin D has roles such as modulating cell growth, neuromuscular function and immunity and reducing inflammation, and this vitamin can play an effective role in improving insulin resistance in HPV infection. Vitamin D deficiency can Causes persistent HPV infection, resulting in CIN, so high vitamin D intake may suppress persistent HPV infection and prevent CIN.
Folate
Folate (vitamin 9) plays an important role in red blood cells, DNA synthesis, repair and methylation, and cell proliferation. Higher folate levels are significantly inversely associated with a positive risk of HPV infection.In people with high folate levels, persistent HPV infection HPV secretion may decrease, and folate secretion may increase as a result of folate, which prevents HPV fusion, and inhibits varying degrees of CIN.
Vitamin C
Vitamin C has several important functions that help protect and maintain healthy cells, skin, blood vessels, bones and cartilage, and also help heal wounds, so Vitamin C may reduce HPV infection. Data and prevent the development of CIN and cervical cancer.
Vitamin E (tocopherol)
Vitamin E protects cells against oxidative DNA damage and mutagenesis, thus preventing the development of certain tumors. Tocopherols have been suggested to protect against HPV persistence by enhancing immunological functions and modulating the inflammatory response to infection. Vitamin E may extensively inhibit HPV infection as well as the development of CIN and cervical cancer.
Polyphenols
Polyphenols are the most abundant antioxidants consumed by humans and their total consumption is up to 1 gram per day. Can be divided into two main groups: flavonoids and non-flavonoids. The most common natural polyphenols used to prevent and treat cervical cancer. Polyphenols by inducing apoptosis, growth retardation, inhibition of DNA synthesis and modulation of pathways Signal transmission inhibits HPV cell proliferation. Polyphenols can be used in combination therapy with chemotherapy or radiation therapy for cervical cancers.
3. Foods
The vegetables
Protective properties of vegetables and fruits are due to the presence of low molecular weight antioxidants that protect human cells and their structure against oxidative damage. Consumption of more vegetables reduces the risk of HPV persistence. Prevent cervical cancer by starting HPV infection.
Fruits
The effects of fruit consumption on the progression of cervical cancer are similar to vegetables. Moderate adherence to the Mediterranean diet reduces the risk of HR-HPV infection. In addition, low fruit consumption Relatively correlated with HPV persistence, repeated consumption of fruits may prevent the development of cervical cancer.
Conclusion: According to the above, health care workers should be trained to follow a diet rich in antioxidants, fruits and vegetables containing multivitamins and other micronutrients to prevent cervical cancer in women.