Cervical cancer is a type of cancer that occurs in the cells of the cervix—the lower part of the uterus that connects to the vagina. Like most cancers, even cervical cancer shows mild to no symptoms of the disease unless it progresses to a later stage. Therefore, it is very important to get tested regularly and follow prevention methods to keep the disease at bay.
When it comes to nutrition for prevention, focusing on an array of nutrient-dense foods, plenty of lean proteins and hydration is key. Eating the rainbow can help reduce inflammation, support overall health, and keep your immune system in tip-top shape. Protein is an important building block for our bodies to grow, repair and maintain muscle, with or without cancer. Protein is especially important for cancer patients as treatments can be hard on the body, sometimes causing weight loss due to a decrease in muscle mass. This can make a person more frail and less responsive to treatment. Another important tool is to drink enough water. Drinking water is essential for everyone, but it holds particular significance for cancer patients. Proper hydration helps maintain bodily functions and assists in the elimination of toxins. Cancer treatments such as chemotherapy and radiation can cause dehydration, making adequate water intake crucial for mitigating side effects and continuing treatments.
Although cancer research continues to evolve and recommendations may vary, the American Institute for Cancer Research agrees on five widely accepted methods of cancer prevention.
- Emphasize whole, minimally processed foods. Diets rich in colorful vegetables, fruits, whole grains, legumes, nuts, seeds, and healthy fats are protective against several types of cancer. These foods are rich in fiber, antioxidants and phytochemicals to help boost the body’s natural defenses
- Increase fiber intake. Fiber plays a critical role in digestive health, regulating bowel motility, feeding beneficial gut microbes and facilitating the elimination of potential carcinogens (any substance or exposure that can cause cancer by damaging cells or interfering with how they grow and divide). Higher fiber intake is linked to reduced risk of colorectal and breast cancers.
- Maintain a healthy weight. Obesity is now considered a significant cancer risk factor. Excess adipose tissue contributes to chronic inflammation, estrogen dominance, insulin resistance and growth factor activation, all of which create a pro-cancer environment.
- Move your body regularly. Physical activity helps regulate hormone levels, improve immune function, support detoxification and reduce inflammation. Even walking after meals has been shown to reduce post-meal insulin spikes and support metabolic health, which are key factors in cancer prevention.
- Limit alcohol consumption and avoid tobacco. Tobacco remains the leading cause of preventable cancers worldwide, and alcohol is also a well-known carcinogen. Many organizations now recommend complete abstinence or limiting intake to occasional, low-risk use.
Even small positive changes made while working toward these goals can contribute to a lower risk of developing cancer.
Common Nutrition Myths
#1: Sugar Feeds Cancer
Fact: Sugar is naturally found in fruits, vegetables, grains, milk and honey. It is also added to food, such as soft drinks and desserts. All kinds of cells, including cancer cells, depend on blood sugar (glucose) for energy. Giving more sugar to cancer cells doesn’t make them grow faster. Likewise, depriving cancer cells of sugar doesn’t make them grow slower. Sugars found in sweets and sweetened drinks are called simple sugars and contain few nutrients. An increased amount can lead to poor blood sugar control and weight gain, which are risk factors for some cancers. On the other hand, foods like whole grains, fruits, vegetables and legumes contain healthy amounts of sugar in the form of complex carbohydrates. A balanced meal that contains complex carbohydrates with a source of protein, such as fish, lean meat, legumes or soy, and healthy fat, such as olive oil or avocado, provides solid nutrition to fuel your body and control your blood sugar.
#2: Organic is Best
Fact: There has been no significant evidence showing a difference between organic and conventionally grown foods related to cancer risk. All fruits and vegetables have cancer-protective benefits. The number of vitamins, minerals and fiber is similar between organic products and non-organic products. Whether you choose organic or non-organic, eating two cups of fruits and two and a half cups of vegetables daily has shown to reduce cancer risk. A few tips to avoid potential exposures to pesticides are to:
- Wash up. You should wash all produce items before use. This reduces potential pesticides and removes bugs, bacteria, and microorganisms that can cause illness. Some foods have higher pesticide levels than others. The Environmental Working Group annually releases two lists, Dirty Dozen™ and Clean Fifteen™, to help people reduce exposures to toxic pesticides.
- Shop wisely. Remember, just because it’s organic doesn’t make it healthy. For example, cookies, candies and other snack items can be “organic,” but not nutritious. Organic foods can come at a high cost and may not be worth the hype.
#3: Microwaves Cause Cancer
Fact: Food cooked in a microwave oven does not become “radioactive.” The microwaves simply cause the water molecules in the food to vibrate and heat up. Once the cooking process is complete, the waves in the microwave disappear. There is some evidence that plastic containers that aren’t intended for use in the microwave could melt and potentially leak chemicals into your food. Try only heating your food using microwave-safe containers.
Resources:
- American Institute for Cancer Research | Dispelling the 3 Most Common Cancer and Diet Myths – American Institute for Cancer Research %
- Georgia Cancer Center at Augusta University | Nutrition’s role in cervical cancer care and treatment – GCC News Now
- ESPEN Clinical Nutrition | ESPEN practical guideline: Clinical Nutrition in cancer
- IMAhealth.org | Nutrition & Lifestyle for Cancer Prevention
Author | Sydney Hughes, MS, RDN
