Dietary considerations for patients with cervical cancer

What are the dietary precautions for patients with cervical cancer? Nowadays, although people's living standards are high, the number of cancer patients is increasing year by year due to various reasons. Cervical cancer is one of the most common malignant tumors in women nowadays. It is very harmful to women's health. Female friends must take early preventive measures.

Dietary considerations for patients with cervical cancer:
1. Vitamin malnutrition. Some people have observed that the blood beta-carotene level of patients with cervical cancer is lower than that of the control group. Low intake of beta-carotene is a risk factor for cervical cancer. In addition, vitamin C is also related to the incidence of cervical cancer. A survey in my country showed that when the intake of vitamin C increases, the risk of cervical cancer decreases.
2. Trace elements. It has been found that it is related to the trace elements copper, zinc, and selenium. A study by the Guizhou Cancer Prevention and Treatment Institute found significant differences in cervical cancer and breast cancer. The plasma copper of current and long-term relapsers was significantly higher than that of non-relapse survivors and normal people. The plasma copper of long-term relapsers was significantly higher than that of the non-relapse group. The copper ratio was highest in long-term relapsers. The copper-zinc ratio of the current group was also significantly higher than that of the normal and non-relapse groups. Plasma copper and copper-zinc ratio can be used as indicators for the diagnosis and prognosis of cervical cancer and malignant tumors. Some people have investigated that cervical cancer patients are related to high copper intake, which may be because copper has an antagonistic effect on selenium, and large doses of copper can produce selenium deficiency symptoms in animals.