A new scientific study has revealed that vegetarians have a lower risk of developing five specific types of cancer.
According to the British newspaper The Guardian, the research team analyzed data from approximately 1.64 million meat-eaters, 57,000 poultry-eaters (who avoid red meat), 43,000 pescatarians (who eat fish but no meat), 63,000 vegetarians (who exclude meat, poultry, and fish but may consume dairy and eggs), and 9,000 vegans (who exclude all animal-derived products). Participants were followed for an average of 16 years.
اضافة اعلان
The study, funded by the World Cancer Research Fund, accounted for confounding factors such as Body Mass Index (BMI) and smoking habits. It examined 17 different types of cancer, including gastrointestinal, lung, reproductive, urinary tract, and blood cancers.
Key Findings
The researchers found that compared to meat-eaters, vegetarians had a:
21% lower risk of pancreatic cancer.
12% lower risk of prostate cancer.
9% lower risk of breast cancer.
28% lower risk of kidney cancer.
31% lower risk of multiple myeloma.
The study was published in the British Journal of Cancer. Dr. Aurora Perez-Cornago, a researcher at Oxford University who led the team, stated: "This study is great news for those following a vegetarian diet, as they are at a lower risk of developing five types of cancer, some of which are very common."
Specific Protections and Risks
The study also noted that vegetarians face a lower risk of Squamous Cell Carcinoma (a common type of esophageal cancer). However, researchers suggested that some residual risks might be linked to deficiencies in essential nutrients, such as B vitamins.
In a striking contrast, vegans were found to have a 40% higher risk of colorectal cancer compared to meat-eaters, which may be attributed to lower average intakes of calcium and other vital nutrients.
Other Dietary Observations
Pescatarians: Showed a lower risk of breast, kidney, and colorectal cancers.
Poultry-eaters: Exhibited a lower risk of prostate cancer.
While previous studies have established a link between red and processed meat consumption and colorectal cancer, this specific study did not find a significant reduction in colorectal cancer risk among vegetarians.
Conclusion
The researchers concluded that while a vegetarian diet provides substantial protection against several cancers, its benefits are not absolute. Certain risks remain associated with nutrient deficiencies, emphasizing that nutritional balance, rather than just meat abstinence, is the decisive factor in long-term prevention.
