The Role of Nutrition in HPV Infection and Cervical Cancer Development: A Review of Protective Dietary Factors

While nutrition is often considered a protective factor against cancer, there is a scarcity of strong, conclusive evidence supporting its direct impact on cervical cancer (CC) prevention. This study aims to review the existing literature on the relationship between women's nutrition and infection by the human papillomavirus (HPV) and the development of CC. It explores the key nutrients, foods, and dietary patterns that may influence the onset and progression of this disease, including research carried out in sub-Saharan Africa, other low-income countries, and worldwide. The review process revealed that, despite the large initial pool of articles, the majority were excluded because they were not focused on nutrition and CC. However, the articles that met the inclusion criteria suggested an association between diet and lower susceptibility to persistent HPV infections, which could progress into cervical lesions or cancer. Notably, lower folate intake was associated with up to a nine-fold higher risk of CIN3+ lesions (OR 8.9, 95% CI 3.4-24.9), while increased consumption of certain vitamins and antioxidant-rich foods consistently correlated with lower HPV persistence and progression. These results could indicate that consuming antioxidant compounds, certain vitamins, dietary patterns, and functional foods may offer protective benefits against developing this disease and its progression. By emphasizing nutrition as a modifiable factor, this review seeks to raise awareness and propose a holistic approach to CC prevention-integrating public health, dietary considerations, and equity-driven strategies.