A comprehensive study analyzing over 1.8 million individuals indicates that vegetarian diets are linked to a lower risk of developing cancers in the pancreas, breast, prostate, kidney, and multiple myeloma. The research, a pooled analysis from the Cancer Risk in Vegetarians Consortium, examined data from nine prospective studies across three continents, with a majority of participants residing in the UK and USA.
While vegetarians showed a reduced risk for these specific cancers, the study also identified a higher risk of squamous cell carcinoma of the oesophagus among this group compared to meat-eaters. Poultry eaters demonstrated a lower risk for prostate cancer, and pescatarians had reduced risks for colorectal, breast, and kidney cancers.
Researchers suggest potential underlying mechanisms for these findings include favorable dietary characteristics commonly observed in vegetarians, such as lower saturated fat intake, higher fiber intake, lower Body Mass Index (BMI), and reduced cholesterol levels. However, lower intakes of certain nutrients like protein, vitamin B12, and vitamin D in vegetarian and vegan diets might contribute to the increased risk of oesophageal cancer. The study authors caution that findings should be interpreted with care, acknowledging variations in dietary and nutritional intakes across different populations.