Women who consume diets higher in antioxidants may have a lower prevalence of cervical cancer, a new study has shown. The research, published in August 2026 in the International Journal of Gynecology & Obstetrics, examined the relationship between dietary antioxidants and cervical cancer among women in the United States. According to the World Health Organization, nearly all cases of cervical cancer are caused by different types of the human papillomavirus (HPV), a common sexually transmitted infection.
If not detected and treated early, cervical cancer can spread beyond the cervix to nearby tissues and distant organs, becoming far more difficult to treat and potentially life-threatening. While the findings of the latest study suggest a potential protective association, experts cautioned that the study does not prove that antioxidants directly prevent the disease and stressed that HPV vaccination and regular screening remain the most effective preventive measures. Researchers analyzed data from 1,044 women who participated in the U.S.
National Health and Nutrition Examination Survey (NHANES) between 2003 and 2018. The group included 174 women with cervical cancer and 870 without. The team assessed participants' diets using the Composite Dietary Antioxidant Index (CDAI), a score that measures multiple dietary antioxidant exposures.
After accounting for other factors that could influence cancer risk, the researchers found that each one-unit increase in CDAI was associated with an 11.4 percent lower prevalence of cervical cancer. Women in the highest third of CDAI scores had a 55.8 percent lower prevalence of cervical cancer than those in the lowest third. The authors of the study reported that the CDAI was "significantly inversely associated with the prevalence" of cervical cancer and concluded that "dietary antioxidant intake may play a potential role in the prevention" of the disease.
However, they emphasized that additional prospective studies are needed to confirm the relationship and better understand the underlying biological mechanisms. Liz Swenson, a board-certified obstetrics and gynecology (OB/GYN) doctor with expertise in cervical cancer prevention and screening, said the findings should be viewed as part of a broader conversation about healthy lifestyles rather than as a substitute for established prevention measures. Swenson told Newsweek that the most important takeaway from this study is that “nutrition may be one piece of the larger picture when it comes to cervical cancer prevention, but it should not be viewed as a replacement for proven preventive measures like HPV vaccination and regular cervical cancer screening.” She noted that antioxidant-rich foods such as fruits, vegetables, nuts, and whole grains may help protect cells from oxidative stress and support immune function, potentially affecting how the body responds to persistent HPV infections.
"This study adds to a growing body of research suggesting that diets which include whole foods rich in antioxidants may be associated with better health outcomes, including a lower prevalence of cervical cancer," she said. Robert Thompson, a board-certified physician executive with specialized training in family medicine, women's health and obstetrics and gynecology, said one strength of the study is its focus on overall dietary patterns rather than individual nutrients. "What I find compelling about this study is the fact that it examines the total antioxidant potential of diets, as opposed to evaluating individual vitamins, utilizing the Composite Dietary Antioxidant Index," Thompson told Newsweek.
Extract — continue reading at the source.
