Oxford University carried out the biggest ever study of its kind which analysed diets of 1.7 million people and identified which ones increase the risk of some cancers by up to 30%
A vegetarian diet can slash the risk of five cancers by almost a third, a huge global study suggests.
Oxford University researchers found veggies have a 21% lower risk of pancreatic cancer and a 9% lower risk of breast cancer compared with meat eaters. They also have a 12% reduced risk of prostate cancer, 28% lower risk of kidney cancer and 31% lower risk of the blood cancer multiple myeloma. However vegans had a higher risk of bowel cancer.
The new research, published in the British Journal of Cancer, included data from numerous studies across the world, with most participants from the UK and US. Some 1.64 million meat eaters were included, alongside 57,016 poultry eaters who ate no red meat, 42,910 people who ate fish and no meat known as pescatarians, 63,147 vegetarians and 8,849 vegans.
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Aurora Perez Cornago, principal investigator of the study, said: “Vegetarians typically consume more fruit, vegetables and fibre than meat eaters and no processed meat, which may contribute to lower risks of some cancers.”
It is already known that eating processed meat such as ham, bacon and salami is linked to an increased risk of bowel cancer, and possibly stomach cancer. Red meat such as beef, pork and lamb also increases the risk, while white meat, such as chicken and turkey, has not shown a link.
Co-investigator Tim Key, emeritus professor of epidemiology at Oxford Population Health, said there are around three million vegetarians in the UK and interest “in vegetarianism growing in many parts of the world”. He said that, although it is true that vegetarians do eat more fibre and more fruit and vegetables, the differences in the study between the two groups were “not very big”. Prof Key said: “My feeling is the differences are more likely to be related to meat itself than to simply vegetarians eating more healthy foods.”
Dr Helen Croker, assistant director of research at the World Cancer Research Fund International, said: “To increase your overall protection from cancer, our advice is to build meals around wholegrains, pulses, fruit and vegetables, and avoid processed meat and limit red meat.”
The study, funded by the World Cancer Research Fund, investigated 17 different cancers, including those of the gastrointestinal tract, lung, reproductive system, urinary tract, and blood cancer. Diets were assessed using food questionnaires. Factors that may influence the results, such as body mass index, were taken into account.
When looking at vegans, researchers found they had a significantly higher risk of bowel cancer when compared with meat eaters. They said this may be due to a low average intake of calcium compared with other people – 590 milligrams per day compared to a recommendation of 700 milligrams per day – and low intakes of other nutrients.
Researchers did find that vegetarians have nearly double the risk of the most common type of cancer of the oesophagus compared with meat eaters. Aurora Perez Cornago added: “The higher risk of oesophageal squamous cell carcinoma in vegetarians and bowel cancer in vegans may relate to lower intakes of certain nutrients more abundant in animal foods.”
Amy Hirst, health information manager at Cancer Research UK, said: “When it comes to reducing cancer risk, keeping a healthy, balanced diet overall matters more than individual foods. Aim for plenty of fruit, vegetables, wholegrains and sources of protein – as well as cutting down on processed and red meat, alcohol, and foods high in fat, salt and sugar.”
