Vegetarian Diet Cuts Cancer Risk, But Vegans See a Rise

New research indicates that adopting a vegetarian diet may significantly lower the risk of developing several types of cancer. The study identified reduced instances of pancreatic, breast, prostate, and kidney cancers among vegetarians compared to meat-eaters. Interestingly, pescatarian diets, which include seafood and dairy but exclude meat, were also associated with a lower risk for colon, breast, and kidney cancers.

However, the study presented a surprising counterpoint regarding vegan diets. Despite avoiding meat and dairy, vegans showed a higher risk for colon cancer. Researchers are postulating that this may be due to a lack of dairy intake, potentially affecting calcium levels. Another hypothesis suggests that vegetarians might experience an increased risk of a specific esophageal cancer due to lower intake of certain vitamins like riboflavin.

The study also noted that vegetarians generally had a lower body mass index, which could play a role in the observed lower cancer risks, particularly for breast cancer. The findings highlight the nuanced relationship between different plant-based diets and cancer risk, suggesting that specific nutrient intake and the inclusion of dairy might be influential factors.