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# So what to eat to reduce cervical cancer risk?
- URL: https://www.foodconsumer.org/cervical_cancer_0603131122/
- Published: 2013-06-04T00:21:00.000Z
- Updated: 2026-09-22T16:12:58.000Z
- Description: Comparing 104 women with cervical cancer or neoplasia against 936 controls in Wuhan, researchers linked green tea drinking to a 45 percent lower risk and vegetable intake to a 10 percent lower risk. Smoking, alcohol, fruit, meat and other dietary factors showed no association.
- Author: Food Consumer
- Tags: Cancer, Avoiding Illness, #vivvo-import

Monday June 3, 2013 (foodconsumer.org) -- Diet plays a significant role in the risk of cervical cancer. Chinese scientists have found drinking green tea and eating vegetables may significantly reduce the risk while other lifestyle parameters and dietary factors do not.

Y. Jia and colleagues from Tongki Medical College in Wuhan, China compared cervical cancer patients and women without the disease for their dietary patterns and found the association between reduced risk of cervical cancer and increased consumption of green tea and vegetables.

In the study, 104 patients diagnosed with cervical cancer or cervical intraepithelial neoplasias were compared with 936 controls without the disease in hopes that an association can be established between intake of a variety of foods and risk of cervical cancer.

The researchers found drinking green tea may reduce the risk for cervical cancer by 45 percent where consumption of vegetables may lower the risk by 10 percent.

Other lifestyle parameters including smoking, alcohol drinking, and source of drinking water and dietary parameters including fruit, meat/egg/milk, soy food, onion/garlic, staple food and picked foods were not associated with the risk of cervical cancer.

The study was published in Asian Pacific Journal of Cancer Prevention.

Green tea and vegetables are high in antioxidants and vitamins, which have been found to be protective against the development of cervical cancer. (reporting by David Liu, PHD)