Ingesta de antioxidantes y su asociación a Cáncer Cervicouterino en mujeres de un Sistema Universitario
DOI:
https://doi.org/10.29105/respyn19.1-3Keywords:
Cáncer cervicouterino, nutrición, antioxidantesAbstract
El Cáncer Cervicouterino es la cuarta causa más común de cáncer en las mujeres a nivel mundial y es la segunda neoplasia más común en mujeres en México. Se sabe que el estado nutricio comprometido está asociado con resultados adversos en pacientes con cáncer. La evidencia científica sugiere que el cáncer se puede atender desde la prevención primaria, favoreciendo la ingesta dietética. Sin embargo, es importante continuar investigado los antioxidantes y vitaminas en la prevención del CaCu. Objetivos. Correlacionar la prevención de cáncer cervical mediante la ingesta dietética vitamina C, zinc. Metodología. Estudio transversal, observacional, correlacional. La muestra se conformó por 202 mujeres participantes a las cuales se les realizo una entrevista nutricional mediante una encuesta de frecuencia de consumo de alimentos y además se les realizo una evaluación antropométrica. En el análisis estadístico se utilizó la prueba T de student. Resultados. Se encontró que la ingesta de zinc y vitamina C es mayor en personas sanas que en mujeres con NIC. Conclusión. Las mujeres deben consumir alimentos que contienen antioxidantes ya que son requeridos en la dieta humana para favorecer la prevención del cáncer.
Antioxidant intake and its association with Cervical Cancer in women of a University System
Cervical cancer is the fourth most common women’s cancers cause worldwide and the second most common neoplasm in Mexico. It is well known that poor nutritional status is associated with adverse outcomes at oncological patients. Scientific evidence suggests that cancer can be attended, favoring dietary intake, from primary attention. By the way, It’s important to continue researching the antioxidants and vitamins role at cervical cancer prevention. Objectives: To correlate Cervical cancer prevention through dietary intake of vitamin c and zinc. Methodology: Observational, correlational and transversal study. The sample was made up by 202 women who had a nutritional interview with a food consumption survey, also and anthropometric evaluation was carried out. In the statistical analysis the Student´s T test was used. Results: The intake of zinc and vitamin C is higher in healthy people tan in women with NIC. Conclusion. Women should consume foods that contain antioxidants as they are required in the human diet to promote cancer prevention.
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