A significant global study conducted by researchers at Oxford University suggests that following a vegetarian diet may reduce the risk of five different types of cancer by almost a third. The study revealed that individuals who consume a vegetarian diet have a 21% lower risk of pancreatic cancer, a 9% lower risk of breast cancer, a 12% reduced risk of prostate cancer, a 28% lower risk of kidney cancer, and a 31% lower risk of multiple myeloma compared to meat eaters. However, vegans showed a higher risk of bowel cancer.
The research, recently published in the British Journal of Cancer, analyzed data from various studies worldwide, with a significant number of participants from the UK and US. The study included 1.64 million meat eaters, 57,016 poultry eaters, 42,910 pescatarians, 63,147 vegetarians, and 8,849 vegans.
Principal investigator of the study, Aurora Perez Cornago, highlighted that vegetarians tend to consume more fruits, vegetables, and fiber while avoiding processed meats, which may contribute to the lower cancer risks observed.
It is already established that the consumption of processed meats like ham, bacon, and salami is linked to an increased risk of bowel cancer, and possibly stomach cancer. Red meats such as beef, pork, and lamb also elevate the risk, while no such association has been found with white meats like chicken and turkey.
Tim Key, co-investigator and emeritus professor of epidemiology at Oxford Population Health, noted the growing interest in vegetarianism globally. He pointed out that while vegetarians do consume more fiber and plant-based foods, the differences between vegetarians and meat eaters in the study were not substantial. Key suggested that the differences in cancer risk are likely more related to meat consumption itself rather than just healthier food choices made by vegetarians.
Dr. Helen Croker, assistant director of research at the World Cancer Research Fund International, emphasized the importance of structuring meals around whole grains, pulses, fruits, and vegetables while avoiding processed and limiting red meat to enhance overall protection against cancer.
The study, funded by the World Cancer Research Fund, examined 17 different types of cancers, taking into consideration factors such as body mass index. Researchers observed that vegans had a notably higher risk of bowel cancer, possibly due to lower calcium intake compared to other diet groups.
Furthermore, the study revealed that vegetarians have nearly double the risk of a common type of esophageal cancer compared to meat eaters. The findings indicate that certain nutrients more abundant in animal foods might play a role in these increased risks among vegetarians and vegans.
Amy Hirst, health information manager at Cancer Research UK, stressed the significance of maintaining a healthy and balanced diet overall to reduce cancer risk. She advised including plenty of fruits, vegetables, whole grains, and protein sources while minimizing intake of processed and red meats, alcohol, and high-fat, high-salt, and high-sugar foods.
