Diet smoking and reproductive history as risk factors for cervical cancer

Background: Epidemiological studies have suggested that smoking, nutrition and sexual patterns are major risk factors for cervical cancer. Aim: To stu dy the association between food consumption patterns, smoking and sexual be havior and the risk of cervical cancer. Material and methods: A matched cas e control study of 170 cases and 340 controls, Food and nutrient intakes we re assessed by a food frequency questionnaire considering 58 antioxidant ri ch food items. Median daily intake of vegetables, fruits, antioxidant vitam ins and fiber was calculated. A conditional logistic regression model was u sed to determine odds ratios associated with variations in nutritional inta ke and no nutritional factors (age at first delivery, parity, body mass ind ex, family histo;)) of cancer and smoking). Results: High intakes of vegeta bles, fruits, beta carotene, vitamin C, E and fiber were associated with a lower risk of cervical cancer (odds ratios ranging from 0.56 to 0.78). The risk for cancer was inversely associated with the age at first delivery and directly associated with the total number of pregnancies and smoking. Mult ivariate analysis model showed a protective effect for vegetable and vitami n E consumption (odds ratio of 0.6 with confidence intervals of 0.5 to 0.8 p <0.001) and a higher risk associated to smoking (odds ratio 2.8, confiden ce intervals 1.5-5.5p <0.002) and a younger age at the first delivery (odds ratio 3.37 confidence intervals 2-5.3 p <0.001). Conclusions: Cervical can cer is associated with reproductive and food consumption behaviors. A highe r intake of vegetables and foods rich in vitam-in E can reduce its risk (Re v Mid Chile 2001; 129: 597-603).