Vegetarian Diet Linked to Reduced Cancer Risk

A large-scale study by University of Oxford researchers, analyzing data from millions, suggests a vegetarian diet may lower the risk of five specific cancers. Participants following a vegetarian diet exhibited a 21% reduced risk of pancreatic cancer and a 28% lower risk of kidney cancer compared to meat consumers.

Conversely, the research identified a nearly doubled risk of oesophageal cancer for vegetarians, a finding researchers tentatively attribute to potential nutrient gaps. Additionally, vegans showed a higher risk of bowel cancer, though more investigation is deemed necessary in this area.

The study, published in the British Journal of Cancer, examined 17 different cancer types. While vegetarians showed lower risks for several cancers, the findings for bowel cancer were inconsistent with prior knowledge linking red and processed meats to increased risk.