A major new study has found that vegetarians face a significantly lower risk of several cancers, highlighting the potential impact of diet on long-term health.
The research identified reduced risks for pancreatic, breast, prostate, kidney cancer and multiple myeloma among people who do not eat meat.
Published in the British Journal of Cancer, the study reported that vegetarians had a 21% lower risk of pancreatic cancer, a 12% lower risk of prostate cancer and a 9% lower risk of breast cancer compared with meat eaters. They also showed a 28% lower risk of kidney cancer and a 31% lower risk of multiple myeloma.
The analysis is one of the largest ever conducted on diet and cancer risk, drawing on data from more than 1.8 million people followed over many years in nine long-term health studies across the United Kingdom, United States, Taiwan and India.
Researchers found that diets low in or free from red and processed meat were linked to lower risks of several common cancers. People who ate fish but avoided meat had a 15% lower risk of colorectal cancer, a 7% lower risk of breast cancer and a 27% lower risk of kidney cancer.
However, the study also revealed some unexpected results. Vegetarians had nearly twice the risk of squamous cell carcinoma of the oesophagus, a rarer but aggressive cancer.
They also showed a 40% higher risk of colorectal cancer compared with meat eaters, although the number of cases was small and the authors advised caution in interpreting this finding.
The researchers suggested that lower intakes of certain nutrients — particularly calcium, vitamin B12, zinc and riboflavin, which are more abundant in animal-based foods — may help explain some of these patterns in certain populations.
No meaningful differences were found between dietary groups for cancers of the lung (among never-smokers), stomach, liver, ovary, endometrium, bladder, non-Hodgkin lymphoma and leukaemia.
Dr Aurora Perez-Cornago, the study’s lead investigator and former associate professor at Oxford Population Health, said the higher risks seen for some cancers in vegetarians and vegans may be linked to lower levels of specific nutrients typically obtained from animal foods.
Dr Helen Croker of the World Cancer Research Fund International said the findings provide the most comprehensive evidence so far on vegetarian and non-meat diets and cancer risk.
She noted that while plant-based diets appear to reduce the risk of some cancers, the effects vary by cancer type.
She advised building meals around whole grains, legumes, fruits and vegetables, while limiting red meat and avoiding processed meat to help lower overall cancer risk.
@ Nigerian Tribune
