The Effects of the Dietary and Nutrient Intake on Gynecologic Cancers

Koshiyama, Masafumi

doi:10.3390/healthcare7030088

Cited by 38 publications

(47 citation statements)

References 173 publications

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“…In a hospital-based case–control study, on the other hand, serum levels of retinol were not inversely associated with the risk of cervical cancer [ 17 ]. Therefore, retinol (vitamin A) may inhibit the early events (HPV infection and CIN 1 development) of cervical carcinogenesis [ 18 ].…”

Section: Nutrientsmentioning

confidence: 99%

The Preventive Effect of Dietary Antioxidants on Cervical Cancer Development

et al. 2020

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Cervical cancer results from a continuous process, starting from a normal cervical epithelium after human papillomavirus (HPV) infection and progressing to cervical intraepithelial neoplasia (CIN), before finally developing into invasive squamous carcinoma (ISC). In recent decades, dietary antioxidants, such as vitamins, have received much attention in relation to cancer prevention. We reviewed the relevant literature to investigate the dietary and nutrient intake on cervical cancer. The intake of vitamins A and D and carotenoids may inhibit early cervical cancer development. The intake of folate may prevent or inhibit HPV infection rom progressing to various grades of CIN. The intake of vitamins C and E may widely inhibit the process of cervical cancer development. Polyphenols are often used in cases of cervical cancer in combination chemotherapy and radiation therapy. Regarding nutrients, different antioxidants may have differing abilities to intervene in the natural history of cervical diseases associated with HPV infection. Regarding foods, the intake of both vegetables and fruits containing multiple vitamins may widely suppress cervical cancer development. Most previous papers have described epidemiological studies. Thus, further research using in vitro and in vivo approaches will be needed to clarify the effects of the dietary and nutrient intake in detail.

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Section: Nutrientsmentioning

confidence: 99%

The Preventive Effect of Dietary Antioxidants on Cervical Cancer Development

et al. 2020

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“…Most recently, we reviewed the recent clinical studies of dietary oxidants on development of cervical cancer [34]. The following were established in the results.…”

Section: The Effects Of Dietary Antioxidants On the Development Of Cementioning

confidence: 99%

The Preventive Effect of Dietary Antioxidants against Cervical Cancer versus the Promotive Effect of Tobacco Smoking

2019

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Uterine cervical cancer is the fourth most common cancer in women, and its etiology has been recognized. High-risk human papilloma virus (HR-HPV) infection induces an opportunity for malignant transformation. This paper discusses the current issues based on a review of the literature and compares the impact of the dietary and nutrient intake to the impact of tobacco smoking on cervical cancer development. The important roles of diet/nutrition in cervical cancer are as prophylaxis against HR-HPV infection. Antioxidant vitamins can inhibit the proliferation of cancer cells, stabilize the p53 protein, prevent DNA damage, and reduce immunosuppression. In contrast, tobacco smoking not only causes DNA adducts and strand breaks, but it independently causes an increased viral load in HR-HPV-infected cells. Tobacco smoking induces the heightened expression of E6 and E7 and can inhibit the immune system response to HPV. What happens when two materials, which have opposite effects on cervical cells, are taken in at the same time? The negative effects of tobacco smoking may be stronger than the positive effects of vitamins, vegetables, and fruits on the regression of cervical disease such as cervical intraepithelial neoplasia (CIN). A relatively low intake of vitamins, vegetables, and fruits in combination with tobacco smoking was most associated with a high incidence of cervical neoplasia.

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“…Previous studies have confirmed that dietary factors, vitamin A, in particular, is closely related to decreased HPVassociated tumors (cervical cancer, squamous cell cancers of the head and neck, and prostate cancer) [15][16][17][18]. However, findings from former studies regarding the relationship between vitamin A and HPV infection were limited [19,20]. Since the cancer risk of HPV infection has been affirmed, it is necessary to study the association between vitamin A and HPV infection from the perspective of preventing such tumors.…”

Section: Introductionmentioning

confidence: 99%

Association between Dietary Vitamin A and HPV Infection in American Women: Data from NHANES 2003–2016

Huang

Chen

Zhu

et al. 2020

BioMed Research International

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Objective. Evidence regarding the relationship between vitamin A and HPV infection was limited. Therefore, this study is designed to investigate whether vitamin A was independently related to HPV infection in 13412 American women from NHANES for seven cycles. Methods. The present study is a cross-sectional study. A total of 13412 eligible participants who had available HPV tests and vitamin A intake data were registered in the NHANE database from 2003 to 2016. The targeted independent variable and the dependent variable were vitamin A measured at baseline and HPV infection, respectively. We analyzed the association between dietary vitamin A intake and the prevalence of HPV infection. Besides, GAM and smooth curve fittings were used to address the nonlinear relationship between vitamin A and HPV infection to determine the effect of HPV infection. Results. The result of fully adjusted binary logistic regression showed vitamin A was not associated with the risk of HPV infection after adjusting confounders (odds ratio = 0.97, 95% confidence interval: 0.97–1.02). A nonlinear relationship was detected between vitamin A and HPV infection, whose inflection point was 10.5 of log2 vitamin A (by the recursive algorithm). One unit increase of log2 vitamin A is associated with the 10% reduced risk of HPV infection when dietary vitamin A is < 1448.155mcg. Conversely, when the dietary vitamin A intake is ≧1448.155 mcg, for each additional log2 of vitamin A, the risk of HPV infection increased by 70%. Conclusions. We found that dietary vitamin A was quite different from the trend of HPV infection in different confidence intervals. The results suggested that an appropriate amount (95% CI: 0.9–1.0, <10.5 of log2 transformer, i.e., 1448.155 mcg) of dietary vitamin A may be beneficial to prevent HPV infection. However, excessive intake of dietary vitamin A (95% CI: 1.1–2.8, ≧10.5 of log2 transformer, i.e., 1448.155 mcg) may increase the risk of HPV infection.

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The Effects of the Dietary and Nutrient Intake on Gynecologic Cancers

Cited by 38 publications

References 173 publications

The Preventive Effect of Dietary Antioxidants on Cervical Cancer Development

The Preventive Effect of Dietary Antioxidants on Cervical Cancer Development

The Preventive Effect of Dietary Antioxidants against Cervical Cancer versus the Promotive Effect of Tobacco Smoking

Association between Dietary Vitamin A and HPV Infection in American Women: Data from NHANES 2003–2016

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