Healthy diet helps reduce the risk of cervical cancer

Maintain a healthy diet to reduce the risk of disease.

1. Increase foods rich in antioxidants

Antioxidant nutrients such as carotenoids, vitamins A, C, E, and folate may prevent or reduce HPV infections that cause cervical cancer.

- Flavonoids: These chemical compounds are believed to have protective effects against cancer, found in apples, asparagus, black beans, garlic, lettuce, onions, soybeans, spinach…

- Folate: Food sources rich in folate include: avocado, green beans, lentils, orange juice, lettuce... can reduce the risk of cervical cancer in women infected with HPV.

- Carotenoids: These valuable sources of vitamin A are found in most fruits, vegetables and beans, especially in orange foods such as carrots, sweet potatoes, pumpkins...

The best way to increase your body's antioxidant intake, while also getting vitamins, minerals, and fiber, is to eat a variety of plant-based foods of different colors.

2. Supplement with anti-inflammatory foods

A diet rich in anti-inflammatory foods may help reduce the risk of certain diseases, including cervical cancer. The best anti-inflammatory foods include:

- Vegetables and fruits: Rich in vitamins and minerals, they have effective anti-inflammatory effects. Research shows that eating lots of cruciferous vegetables such as spinach and kale, especially broccoli, is associated with a reduced risk of heart disease and cancer.

- Berries such as strawberries, blackberries, blueberries, raspberries… contain antioxidants called anthocyanins. These compounds have anti-inflammatory effects, which can reduce the risk of disease.

- Whole grains: Provide many important nutrients such as fiber, protein, vitamins and minerals. In particular, fiber, antioxidants and many types of plant compounds found in whole grains help reduce inflammation and prevent disease.

- Green tea: Is one of the drinks with many health benefits. The benefits of green tea are due to its antioxidant and anti-inflammatory properties, especially a substance called epigallocatechin-3-gallate (EGCG). The high content of EGCG in green tea reduces inflammation and protects your cells from damage that can lead to disease.

TM(st)