An Oxford study that examined 1.8 million patient data shows that vegetarians have a lower risk of several types of cancer. But not all tumor types benefit – and there are exceptions.
A vegetarian diet is associated with numerous health benefits. Studies indicate that it can reduce the risk of cardiovascular disease, type 2 diabetes, high blood pressure and obesity. In addition, scientific evidence suggests that vegetarians have a lower risk of developing certain types of cancer than people who regularly consume meat. The recently published and most comprehensive study to date on the connection between a vegetarian diet and cancer provides evidence that avoiding meat could have a preventative effect and reduce the overall risk of cancer.
Largest Oxford study on vegetarian diets and cancer
A carefully planned vegetarian diet is considered safe for health and potentially beneficial. However, for a long time it was unclear what influence a meat-free diet has on the risk of individual types of cancer. One reason for this: Many previous studies included too few vegetarians to be able to make reliable statements, like the science portal MedicalXpress reported.
A research team from the University of Oxford analyzed data from more than 1.8 million people from Europe, North America and Asia to examine the connection in more detail. The results were published in the specialist journal British Journal of Cancer published. The risk of 17 different types of cancer was examined in five dietary groups: meat eaters, poultry eaters (without red or processed meat), pescatarians (with fish consumption), vegetarians (with dairy products and/or eggs) and vegans. Compared to meat eaters, vegetarians were found to have a significantly reduced risk of several types of cancer:
- 31 percent lower risk of multiple myeloma (a malignant disease of the bone marrow)
- 28 percent lower risk of kidney cancer
- 21 percent lower risk of pancreatic cancer
- 12 percent lower risk of prostate cancer
- 9 percent lower risk of breast cancer
At the same time, however, the researchers found that vegetarians had about twice the risk of squamous cell carcinoma of the esophagus. “Vegetarians typically consume more fruits, vegetables and fiber than meat eaters and avoid processed meat, which may contribute to a lower risk of certain cancers,” said study leader Aurora Perez-Cornago of the Oxford Population Health Institute. The increased risk of certain esophageal carcinomas could possibly be related to a lower intake of individual nutrients, which occur primarily in animal foods. However, further studies are needed to better understand the underlying mechanisms.
There were no statistically significant differences in the risk of colon, stomach or liver cancer, lung cancer in non-smokers, or uterine, ovarian, mouth and throat or bladder cancer, among other things. There were also no reliable differences between the dietary groups for non-Hodgkin’s lymphomas, leukemias and adenocarcinomas of the esophagus.
Prevent cancer with proper nutrition: Study authors recommend avoiding processed meat
The study provides the most comprehensive findings to date on the connection between a vegetarian or meat-free diet and the risk of cancer. The results suggest that a meat-free diet may be associated with a lower risk of certain types of cancer – although not all. The study thus illustrates both the differences between individual tumor types and the importance of differentiated nutritional habits.
According to Tim Key, Emeritus Professor of Epidemiology at the Oxford Population Health Institute and co-author of the study, the data helps to better classify the benefits and potential risks of vegetarian diets. There are around three million vegetarians in Great Britain, and interest in meat-free diets is growing worldwide, according to the scientist. At the same time, it counts Cancer is one of the most common causes of death worldwide and is responsible for around one in six deaths. To reduce the risk of cancer, diets rich in fruits, vegetables, and fiber and avoiding consumption of processed meats are typically recommended.
The study authors therefore recommend making meals based primarily on whole grain products, legumes, fruits and vegetables, avoiding processed meat and reducing the consumption of red meat in order to reduce the general risk of cancer.
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