Vegetarians show significantly lower cancer risks in long-term study

A long-term study has found that vegetarians face a lower risk of several cancers compared to meat eaters. The research, focusing on health-conscious Seventh-day Adventists, highlights differences in cancer rates between dietary habits. While the findings suggest benefits, experts stress that correlation does not prove causation.

The study compared cancer risks among vegetarians, vegans, pescatarians, and meat eaters within the Seventh-day Adventist community. All participants were health-conscious, yet vegetarians showed a 12% lower overall cancer risk than those who ate meat. Vegans, in particular, had about a 25% lower risk of breast and prostate cancer.

Vegetarians also experienced a 25% reduction in lymphoma risk and a 45% lower chance of stomach cancer. Pescatarians—those who eat fish but no meat—had stronger protection against colorectal cancer than other vegetarians. Meanwhile, processed meat was linked to higher risks of stomach and colorectal cancers, while fruits and vegetables appeared to offer some defence. The research noted possible—but not statistically significant—protective effects against lung, ovarian, and pancreatic cancers. Both vegetarian and non-vegetarian Adventists had a 25% to 35% lower cancer risk than the general population, likely due to their overall healthy lifestyles. Despite the findings, the study’s authors caution against assuming direct causation. Instead, they recommend increasing vegetable intake rather than completely cutting out animal products.

The results suggest that plant-based diets may lower certain cancer risks, though lifestyle factors also play a role. Experts advise a balanced approach, focusing on more fruits and vegetables while moderating processed meat consumption. The study reinforces existing dietary guidelines without advocating for extreme restrictions.