A human papillomavirus (HPV) is a virus that infects the skin and mucous membranes of humans. Some HPV types can cause warts or some types of cancer, while others have no symptoms.
Human papillomavirus (HPV) infection is the main factor for cervical neoplasia, although infection alone is insufficient to produce disease. Cofactors such as nutritional factors may be necessary for viral progression to neoplasia. Results from previous studies have suggested that higher dietary consumption and circulating levels of certain micronutrients may be protective against cervical neoplasia.
One more study was conducted to evaluate the role of vitamin A and carotenoids on HPV persistence comparing women with intermittent and persistent infections. HPV infections were assessed at baseline and at approximately 3 and 9 months postbaseline. Higher levels of vegetable consumption were associated with a 54 percent decrease risk of HPV persistence. Also, a 56 percent reduction in HPV persistence risk was observed in women with the highest plasma cis-lycopene concentrations compared with women with the lowest plasma cis-lycopene concentrations. These data suggest that vegetable consumption and circulating cis-lycopene may be protective against HPV persistence.
However, there are credible reasons for hypothesizing that Vitamin A might reduce the risk of HPV.
- Vitamin A is a potent antioxidant. It functions as an antioxidant scavenging toxic free radicals which cause extensive damage to cell membranes and tissues.
- Retinoic acid is needed to maintain the normal structure and function of epithelial and mucosal tissues, which are found in the lungs, trachea, skin, oral cavity, and gastrointestinal tract. These tissues, when healthy and intact, serve as the first line of defense for the immune system, providing a protective barrier that disease-causing microorganisms cannot penetrate.
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