Vegetarians have a lower risk of five types of cancer, according to a groundbreaking study on diet's impact. The research, involving over 1.8 million participants, revealed vegetarians had a 21% lower risk of pancreatic cancer, 12% lower risk of prostate cancer, and 9% lower risk of breast cancer compared to meat eaters. These cancers collectively account for around a fifth of cancer deaths in the UK. Additionally, vegetarians had a 28% lower risk of kidney cancer and a 31% lower risk of multiple myeloma. However, the study also found that vegetarians had nearly double the risk of the most common type of oesophageal cancer, squamous cell carcinoma, possibly due to nutrient deficiencies. Vegans, in particular, had a 40% higher risk of bowel cancer, attributed to low calcium intake and other nutrient deficiencies. The researchers emphasize the need for further investigation to determine whether meat consumption or specific aspects of vegetarian diets contribute to cancer risk reduction, as the answer may vary depending on the cancer type. The study, funded by the World Cancer Research Fund, analyzed 17 different cancers and included data from various dietary groups, such as meat eaters, poultry eaters, fish eaters, vegetarians, and vegans, followed for an average of 16 years. Pescatarians and poultry eaters showed lower risks of certain cancers, but the study highlights the importance of comparing these findings to a group following the NHS Eatwell guidelines for a more comprehensive understanding of diet's role in cancer prevention.
