Dietary antioxidants and vaccination linked to reduced cancer and infection risks

Medical experts emphasize that vaccinating pregnant women serves to protect both the mother and the child from infections.

In a separate study published in the International Journal of Gynecology & Obstetrics, researchers investigated the link between diet and cervical cancer. Utilizing data from the NHANES study (2003–2018), scientists used the Composite Dietary Antioxidant Index (CDAI) to measure the intake of vitamins A, C, and E, carotenoids, zinc, and selenium.

The findings indicate that higher antioxidant intake is associated with a lower incidence of cervical cancer. Specifically, every one-point increase in the CDAI was linked to an 11.4 percent reduction in risk. Women in the highest antioxidant consumption group showed a 55.8 percent lower incidence of the disease compared to those in the lowest consumption group.