A study involving 1.8 million people finds that vegetarians have a significantly lower risk of developing five common types of cancer compared to meat-eaters, although they show a higher incidence of certain esophageal and colorectal cancers.
A comprehensive study involving 1.8 million participants has revealed that vegetarians have a significantly reduced risk of developing five prevalent types of cancer compared to meat-eaters. This finding comes after an extensive analysis conducted by an international team of researchers, led by scientists from the University of Oxford. Despite the promising results for vegetarians, the study also noted an increased incidence of certain cancers among this group, specifically esophageal cancer, as well as higher rates of colorectal cancer among vegans.
Previous research on the connection between diet and cancer risk has often faced limitations due to small sample sizes and underrepresentation of those following plant-based diets. In this study, the researchers examined data from nine earlier studies, providing a more comprehensive overview of how health outcomes evolved over an average span of 16 years for participants residing in countries such as the United Kingdom, the United States, Taiwan, and India. These substantial insights contribute significantly to our understanding of dietary impacts on cancer risk.
The research team meticulously analyzed the occurrence of 17 different types of cancer, including those affecting the digestive tract, lungs, reproductive systems, urinary tract, and blood. This broad analysis underscores the importance of considering dietary habits in the prevention of cancer. While the study highlights the benefits of vegetarianism, it also raises questions about the specific dietary factors that may lead to increased cancer risks in vegetarians and vegans, indicating a need for further research in this area.
