Largest Study of Its Kind Links Vegetarian Diets to Lower Risk of Five Cancers

Vegetarian diets are linked to a lower risk of five cancers, according to the largest study ever of non-meat diets and cancer, published in the British Journal of Cancer on February 27.

Led by Oxford Population Health's Cancer Epidemiology Unit and funded by World Cancer Research Fund, the study pooled nine cohorts covering 1.8 million people in the UK, US, Taiwan and India, followed for a median of 16 years. Compared with meat eaters, vegetarians had a 21% lower risk of pancreatic cancer, 28% lower kidney cancer, 31% lower multiple myeloma, 12% lower prostate cancer and 9% lower breast cancer. Pescatarians had lower risks of bowel, breast and kidney cancer.

The study also found a higher risk of one type of esophageal cancer in vegetarians and of bowel cancer in vegans, which the researchers think may relate to lower intakes of some nutrients, and case numbers in vegans were small, World Cancer Research Fund notes.

Co-investigator Emeritus Professor Tim Key of Oxford Population Health said:

Dietary patterns that prioritise fruit, vegetables, and fibre-containing foods, and avoid processed meat, are recommended to reduce cancer risk. Our study helps to shed light on the benefits and risks associated with vegetarian diets.

World Cancer Research Fund's advice is to build meals around wholegrains, pulses, fruit and vegetables.

It's a long way from the days of lab work showing blood from vegans is eight times more protective against cancer and a study linking just 9 grams of processed meat a day to higher breast cancer risk.

Five cancers, one simple swap.