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288 hospitalized patients were compared to 144 hospitalized cervical cancer patients. Patients with cancer had a lower intake of Beta-Carotene from their diet and a lower intake of Vitamin A, Vitamin C, and Vitamin E from both their diet and supplements. Those with the highest dietary intake of Vitamin A had a 64% decreased risk of cervical cancer, highest intake of Beta-Carotene lowered the risk of cervical cancer by 52%, and Vitamin C lowered the risk by 64% compared to those with the lowest dietary intake.
Higher total intakes of Vitamin C from both diet and supplements strongly reduced the risk of cervical cancer by 65%, Vitamin A by 65%, and Vitamin E by 47%. The study is published in the February 2010 issue of the journal Nutrition and Cancer.