Recent research has unveiled that adopting a vegetarian diet may significantly lower the risk of developing five types of cancer by nearly 30 per cent. However, the study, conducted by a team at the University of Oxford, also highlights a troubling increase in the risk of oesophageal cancer among vegetarians, suggesting a complex relationship between diet and cancer risk.
Key Findings on Cancer Risk
The comprehensive study examined a vast pool of over 1.5 million participants, including 63,147 vegetarians and 8,849 vegans. It found that those adhering to a vegetarian diet experienced a 21 per cent reduced risk of pancreatic cancer and a 9 per cent lower likelihood of developing breast cancer compared to their meat-eating counterparts. Additionally, vegetarians had a 12 per cent decreased risk of prostate cancer, a 28 per cent reduction in kidney cancer risk, and an impressive 31 per cent lower chance of being diagnosed with various forms of myeloma.
Aurora Perez Cornago, the lead researcher, emphasised that the health benefits associated with vegetarian diets likely stem from higher intakes of fruits, vegetables, and dietary fibre, coupled with the absence of processed meats, known to contribute to various health issues.
A Paradoxical Risk of Oesophageal Cancer
In a striking contrast, the study revealed that vegetarians face double the risk of developing the most prevalent type of oesophageal cancer when compared to meat eaters. Cornago speculated that this heightened risk might be attributed to vegetarians potentially lacking essential nutrients found in animal products, which are crucial for overall health.
The study extended its findings to the vegan population, noting that vegans also exhibited an increased risk of bowel cancer relative to meat consumers. Experts suggest this might be linked to a lower average intake of calcium, a nutrient that research has shown can reduce the risk of bowel cancer.
Methodology and Scope of the Study
Published in the British Journal of Cancer, the research compiled data from various international studies, predominantly featuring participants from the UK and the US. Alongside the vegetarian and vegan groups, the study included 57,016 poultry eaters and 42,910 fish eaters. Participants provided insights into their dietary habits over the preceding year, while researchers also took into account factors such as body mass index (BMI).
The investigation encompassed 17 different types of cancer, spanning various systems including the gastrointestinal tract, lungs, reproductive organs, urinary system, and blood cancers. Previous studies have established a clear link between processed and red meats and an increased risk of bowel and stomach cancers, while white meats like chicken and turkey have not been associated with similar risks.
Interestingly, despite the known risks linked to processed meats, the study found no significant reduction in bowel cancer risk among vegetarians compared to meat eaters, a discrepancy that researchers attributed to the low intake of processed meats within the meat-eating group.
Need for Further Research
As the study presents intriguing findings, experts highlight the necessity for further investigation. Amy Hirst, health information manager at Cancer Research UK, acknowledged the study as high-quality but cautioned that its findings do not provide enough evidence for definitive conclusions. She stressed the importance of conducting additional research on larger and more diverse populations to gain a clearer understanding of these dietary patterns and their implications for cancer risk.
Why it Matters
This research underscores the intricate relationship between diet and health, particularly concerning cancer risk. While vegetarian diets appear to confer significant protective benefits against several cancers, the increased risk of oesophageal cancer calls for a nuanced approach to dietary choices. As public health advocates continue to promote plant-based diets for their numerous health benefits, it is crucial to ensure that individuals are aware of potential nutritional gaps that may arise. This balance is vital for guiding informed dietary decisions that prioritise both health and well-being.
