It has been estimated that approximately 35% of cancer deaths occurring now may be related to diet, and that diet may constitute the greatest lifestyle contribution to cancer mortality.¹ Of the numerous dietary constituents related to cancer risk, β-carotene and/or vitamin A have consistently been implicated as potential agents for the chemoprevention of cancer in humans.^2–7 Vitamin A and its natural and synthetic derivatives (collectively known as retinoids) have been shown to inhibit both chemical⁸ and viral carcinogenesis.^9,10 For example, retinoids inhibit skin carcinogenesis in the classic two-stage system¹¹ and exert a marked inhibitory effect on the induction and development of virus-induced papilloma (Shope) of rabbit skin.^9,10 In addition, numerous epidemiological studies have demonstrated an inverse correlation between dietary intake or blood levels of vitamin A and/or its precursors, the carotenoids, and cancer risk at several epithelial sites,^12–17 including the cervix.^18–21 Retinoids also may be effective in treating premalignant lesions such as cervical intraepithelial neoplasia (CIN).^22–27 In fact, phase I and phase II clinical trials of all-trans-retinoic acid (RA) for CIN have shown that RA is capable of reversing cervical dysplasia in some patients, indicating that retinoids may be useful in the prevention and treatment of cervical malignancies.^22–27