A large North American study links vegetarian diets to reduced risk of several cancers, including rarer types.
A major study of nearly 80,000 North American adults has found that vegetarian diets are linked to a lower risk of several cancers, including rarer forms. Researchers classified participants into vegans, lacto-ovo-vegetarians, and pesco-vegetarians, comparing them with people who ate meat at least weekly.
Vegetarians overall had a 12% lower risk of developing any cancer, and an 18% lower risk for “medium-frequency” cancers such as melanoma, thyroid, ovarian, pancreatic, stomach, and lymphomas. Notable reductions included colorectal cancer (21%), stomach cancer (45%), and lymphomas (25%).
Vegans had the greatest benefit, with a 24% lower overall cancer risk. Younger vegans saw marked drops in prostate (43%) and breast cancer (31%).
Lead author Gary E. Fraser called the findings “possibly the most robust” for cancers such as stomach and lymphoma. While the study cannot prove causation, experts say it adds to evidence supporting plant-based diets for cancer prevention and overall health.