March/April 2004
HEALTH BYTES

Antioxidants may reduce HPV infection

      Boosting dietary levels of certain antioxidants can lower the risk of persistent human papillomavirus (HPV) infection, according to a recent study. Specifically, an increased intake of lutein/zeaxanthin, beta-cryptoxanthin, vitamin C and papaya is linked to the reduced risk. Some types of HPV cause genital warts, and many are linked to an increased risk of cervical cancer. In the study of more than 400 women who had tested positive for HPV at some point in their lives, researchers found that those with the highest intakes of the antioxidants beta-cryptoxanthin and lutein/zeaxanthin had the fewest recurrences of HPV. Foods containing lutein/zeaxanthin include dark leafy greens (such as kale, spinach and collards), broccoli, green peas, pumpkin, squash and carrots. Foods containing beta-cryptoxanthin include oranges, tangerines, peaches, mangoes, red bell peppers and watermelon. Additionally, consuming more vitamin C and papaya also appeared to lower risk of persistent HPV. (Journal of Infectious Diseases, 2003)