A new study from the University of Oxford has found that individuals who follow a vegan or vegetarian diet have a lower risk of developing certain types of cancer, particularly prostate and breast cancer. The study analyzed health data from 472,337 adults who were not diagnosed with cancer at the start of the study, with an average follow-up period of 11 years. The researchers found that compared to individuals who consume meat almost daily, vegans and vegetarians have a 14% lower risk of developing cancer, while those who only eat fish have a 10% lower risk. Additionally, individuals who consume meat less than five days a week have a 2% lower risk.
However, the study only shows an observational correlation between meat consumption and cancer risk, and cannot prove causation. The researchers suggest that the lower cancer risk among vegans and vegetarians may be due to their generally healthier lifestyle habits, such as a lower BMI and higher levels of physical activity. The study also found that the biggest difference in cancer risk was seen between pescetarian and vegetarian men, with a 21-31% lower risk of prostate cancer compared to meat-eating men. Women who abstained from meat had a lower risk of breast cancer.
While the study highlights the potential benefits of a plant-based diet in reducing cancer risk, the authors emphasize that meat consumption is not necessarily harmful to health. They suggest that a healthy diet should include whole grains, vegetables, and legumes, regardless of whether or not meat is consumed. Cody Watling, the lead author of the study, notes that “it seems there is a lower risk for individuals who avoid meat, but meat avoidance is not necessary to have a healthy diet.”
