Golden rules of diet and nutrition for cervical precancerous lesions

There are many issues that patients with cervical precancerous lesions need to pay attention to in their daily lives, but if we don’t really realize this, it will have a great impact on our body, such as diet. We have asked our experts before, hoping to get some guidance on how people with this disease should eat. Let’s take a look at the expert’s introduction.

1. Eat more soybeans and their products

Such as tofu, soy milk, dried bean curd, vegetables such as celery, broccoli, edamame, sweet peas, etc. Because these foods can supplement phytoestrogens, the isoflavones and lignin contained in phytoestrogens are considered by scientists to have antioxidant effects. Phytoestrogens can inhibit the growth of cervical adenocarcinoma and squamous cell carcinoma, inhibit cell division, and effectively prevent cancer cell invasion or metastasis.

2. Supplement b-carotene

β-carotene is converted into vitamin A in the body, which helps protect the immune system from free radicals and has a significant immune-enhancing effect. According to scientists' observations, the blood levels of β-carotene in patients with cervical precancerous lesions are lower than those in the control group, and low intake of β-carotene is also a risk factor for cervical precancerous lesions. Animal foods rich in vitamin A include animal liver and eggs. Plant foods rich in β-carotene include spinach, rapeseed, amaranth, lettuce leaves and pumpkin.

3. Supplement vitamin C intake

There are more and more cases of cancer caused by viruses. Vitamin C can inhibit the damage caused by viruses, which is very important. Recently, scientists have discovered that vitamin C has more than a dozen immune-enhancing effects, including the production of antibodies and the promotion of the maturation of immune cells. In addition, vitamin C is also related to the incidence of cervical precancerous lesions. Relevant data surveys show that when vitamin C intake increases, the risk of cervical precancerous lesions decreases. Vegetables rich in vitamin C are: cauliflower, white radish, potato, Chinese cabbage, rapeseed and other green vegetables.