A comprehensive study has revealed that individuals adhering to a vegetarian diet enjoy a significantly reduced risk of developing several types of cancer. The research, which analysed data from over 1.8 million participants across various demographics, indicates a notable decline in the likelihood of pancreatic, prostate, breast, kidney cancers, and multiple myeloma among vegetarians compared to those who consume meat.
Promising Findings on Cancer Risk
The study, published in the British Journal of Cancer, highlights that vegetarians face a 21% lower risk of pancreatic cancer, a 12% decrease for prostate cancer, and a 9% reduced risk of breast cancer. These three cancers alone contribute to a substantial portion of cancer-related fatalities in the UK, accounting for approximately one-fifth of all cancer deaths.
Moreover, the data indicates a striking 28% lower risk for kidney cancer and a 31% reduction in the risk of multiple myeloma, which further underscores the potential health benefits of a vegetarian lifestyle. Dr Aurora Pérez-Cornago, the research’s principal investigator from the University of Oxford, expressed optimism regarding the findings. “This study is really good news for those who follow a vegetarian diet because they have a lower risk of five cancer types, some of which are very prevalent in the population,” she noted.
The Complexity of Nutritional Balance
Despite these encouraging statistics, the study did reveal a concerning aspect of vegetarian diets. It found that vegetarians were nearly twice as likely to develop squamous cell carcinoma of the oesophagus compared to their meat-eating counterparts. This unexpected finding may be linked to potential deficiencies in key nutrients, such as B vitamins, which are crucial for maintaining overall health.
Interestingly, vegans were found to have a 40% increased risk of bowel cancer when compared to meat eaters. The researchers speculate that this may stem from a lower average intake of calcium—590mg daily, falling short of the UK’s recommended 700mg—as well as other vital nutrients that are often under-consumed in strictly plant-based diets.
Professor Tim Key, co-investigator and emeritus professor of epidemiology at the University of Oxford, suggested that the findings could indicate that the health risks associated with meat consumption might outweigh the benefits of vegetarianism. However, he acknowledged the need for further investigation into whether specific components of vegetarian diets are responsible for lowering cancer risk.
A Broader Perspective on Diet and Cancer
Historically, establishing a concrete link between dietary habits and less common cancers has been challenging, largely due to the relatively small number of vegetarians included in prior studies. To address this gap, the recent research drew upon a vast array of data from numerous global studies, encompassing approximately 1.64 million meat eaters, 57,016 poultry eaters, 42,910 pescatarians, 63,147 vegetarians, and 8,849 vegans, with participants tracked for an average of 16 years. The researchers meticulously accounted for other factors influencing cancer risk, such as body mass index and smoking habits.
Although no evidence suggested that vegetarians had a lower risk of bowel cancer compared to meat eaters, the study’s authors noted that the levels of red and processed meat consumption among participants were lower than in previous cohorts. Prof Key remarked that had there been a larger number of individuals with high meat intake in the meat-eating group, results might have varied.
Pescatarians and poultry eaters also displayed lower cancer risks, particularly for breast and kidney cancers, as well as a reduced risk for prostate cancer among poultry consumers.
Evolving Diets and Future Research
As the participants were initially recruited in the 1990s and early 2000s, it is important to consider that dietary patterns have evolved significantly over the years. The rising popularity of ultra-processed foods and the introduction of fortified vegan products, such as oat milk enriched with calcium and other essential nutrients, could influence current dietary assessments.
Prof Jules Griffin, director of the Rowett Institute at the University of Aberdeen, who was not involved in the study, praised the research but highlighted a notable absence. “What is missing in this study is a comparison to a group eating according to the NHS Eatwell guidelines, which advocate for moderate meat and fish consumption while ensuring important nutrients are included in the diet. This may represent the optimal dietary approach for reducing cancer risk across the population,” he commented.
Why it Matters
This research underscores the importance of diet in cancer prevention while also pointing to the necessity of a balanced nutritional approach. As more individuals turn to vegetarianism and veganism for health or ethical reasons, understanding the complexities of dietary choices is crucial. The study serves as a reminder that while plant-based diets can offer significant protective benefits, maintaining a comprehensive and nutrient-rich diet is essential for overall health and well-being. In the quest for longevity and a healthier life, informed dietary decisions are key.
