Vegetarian Diet Lowers Cancer Risk

A landmark study led by the University of Oxford and funded by the Cancer Research UK, published in the British Journal of Cancer, found that vegetarian diets are associated with a lower risk of five common cancers: pancreatic, breast, prostate, kidney, and multiple myeloma. Vegetarians showed a 21% lower risk of pancreatic cancer, 9% lower risk of breast cancer, 12% lower risk of prostate cancer, 28% lower risk of kidney cancer, and 31% lower risk of multiple myeloma compared to meat eaters. However, the study also revealed that vegetarians had nearly double the risk of oesophageal squamous cell carcinoma, and vegans had a 40% higher risk of bowel cancer, possibly due to lower intakes of certain nutrients like calcium. The research, which included data from 1.8 million people primarily from the United Kingdom and the United States, suggests that while non-meat diets offer protective benefits against some cancers, more research is needed to understand the specific mechanisms and nutrient deficiencies. Aurora Perez Cornago, the principal investigator, and Tim Key, a co-investigator, emphasized the need for further investigation into whether meat consumption itself or specific aspects of vegetarian diets drive these differences. Cancer Research UK also commented on the study, stressing the importance of a balanced diet for overall cancer risk reduction.