Study Finds Vegetarianism Lowers the Incidence of Several Cancers, but Vegans Actually Face Higher Colon Cancer Risk

On February 27 this year, the British Journal of Cancer published a research report on the relationship between vegetarianism and cancer, involving investigators from the Nuffield Department of Population Health, University of Oxford. The study analyzed pooled data on more than 1.8 million people across three continents and concluded that vegetarianism helps reduce the incidence of pancreatic cancer, breast cancer, prostate cancer, kidney cancer and multiple myeloma.

This may be related to the body weight of vegetarians, who tend to have a lower body mass index. A diet rich in fruits, vegetables and fiber and free of processed meat is positively associated with a lower cancer rate. Lacto-ovo-pescetarians who eat seafood and dairy but no meat also have a lower risk of colon cancer, breast cancer and kidney cancer.

However, strict vegans (who eat no meat or dairy at all) actually show an increased risk of colon cancer, and vegetarians' risk of squamous-cell carcinoma is nearly twice that of meat eaters. The researchers note that this may be related to reduced intake of key microorganisms and minerals, with low intake of calcium and riboflavin playing a certain negative role.

People worldwide currently overconsume meat, and the Food and Agriculture Organization has repeatedly called for changing contemporary dietary patterns. A growing body of evidence shows that excessive meat intake increases the risk of cancer, diabetes, hypertension and other diseases, yet changing modern people's eating habits is no easy task.

The healthiest dietary pattern is to keep the ratio of plant to animal foods above 8:2, avoid processed meats (cured meats, ham, bacon and the like are all processed meats, listed by the WHO as Group 1 carcinogens), reduce red meat, moderately consume fish, white meat and dairy, and ensure meat is fresh.