A vegetarian diet lowers the risk of 5 types of cancer: Here's which ones (and why).

That's what came out of a global study that followed more than 1.8 million people for sixteen years.Vegetarians, on the other hand, have a higher risk of developing colorectal cancer.

A poor diet reduces the risk of 5 types of cancer.What type of cancer is this? (and why)

This follows from an international study that followed more than 1.8 million people for sixteen years.Vegans, on the other hand, have a higher risk of colon cancer

In the last two decades, vegetarian and vegan diets have gone from a limited choice to a mainstream event in Western societies.In Europe it is estimated that between 5 and 10% of the population follow a vegetarian diet, while between 1 and 3% describe themselves as vegan, with higher percentages among young adults and large urban centers.As shown by an in-depth study published by the colleagues of Today.it, the reasons are ethical, environmental, religious and, often related to health.

A vegetarian diet excludes meat and fish, but includes dairy products and eggs in its most common form, while a vegan diet eliminates any product of animal production.In recent years, scientific interest has focused on the cardiovascular and metabolic effects of these dietary patterns;however, more recent are in-depth studies of their potential association with oncological risk.

Endless investigation

A large study coordinated by the University of Oxford and published in the British Journal of Cancer investigated the risk of 17 different types of cancer by comparing five food groups, ranging from meat eaters to vegans.The study combined data from several international organizations collected between 1980 and 2010 in the UK, the United States, Taiwan and India, including a total of more than 1.8 million participants (1.64 million meat eaters, more than 63,000 vegetarians and about 9,000vegans).eggs and plant foods.

Follow-up with an average duration of 16 years

Follow-up lasted an average of sixteen years, during which 220,387 cancer cases occurred.The most common tumors were breast, prostate, and colorectal, while less common tumors such as multiple myeloma, pancreatic, kidney, and esophageal cancer were also reported.The breadth of the sample and the long duration of the study allowed the researchers to analyze the risk of each tumor site in detail, with greater statistical precision than in previous studies.

Study how to isolate the effects of diet

To isolate the effect of diet, the data were subjected to complex statistical models that included multiple variables, including age, sex, body mass index, smoking, alcohol consumption, physical activity levels, and socioeconomic factors.A sensitivity analysis was also performed to exclude the first years of follow-up, thereby reducing the risk that early-stage diseases influenced reported dietary habits.

This approach made it possible to distinguish specific effects of diet from more general lifestyle effects, such as physical activity or body weight.Therefore, this study is the largest and most methodologically rigorous attempt to understand how different dietary patterns, especially without meat, can influence the long-term risk of developing different types of cancer.

Vegetarians are protected against five types of cancer

The analysis shows that vegetarians are more likely to develop different types of cancer.Specifically, compared to meat eaters, there is a 21% reduced risk for pancreatic cancer, 12% for prostate cancer and 9% for breast cancer;Together, these cancers account for a fifth of cancer deaths in the UK.Additionally, vegetarians have a 28% lower risk of kidney cancer and a 31% lower risk of multiple myeloma, a type of blood cancer.Among men who avoid meat, the risk of prostate cancer is reduced by about 12%, while vegetarians and their pescatarians show a reduction in kidney tumors of up to 28-30% in some cases.

it's a combination of things

According to the authors, these results may be explained by a combination of factors: consumption of more fiber and antioxidant compounds, lower intake of saturated fat, lower average body weight and lower exposure to red and processed meat.For blood cancers, such as multiple myeloma, the role of obesity (a known risk factor) may be decisive, while for kidney cancer it is suspected that excess animal protein intake may cause biomarkers related to kidney damage.Overall, the emerging picture for vegetarians is defined by the researchers themselves as quite positive.

Il ruolo della carne rossa e lavorata

The topic of processed meat is still central to the scientific debate.Products such as bacon, cured meats and sausages contain nitrites which can be converted into nitrosamines when cooked, compounds known for their carcinogenic potential.The World Health Organization has classified processed meat as a human carcinogen, stating that regular consumption increases the risk of colon cancer, while red meat is classified as probably carcinogenic.In Italy, according to estimates based on national epidemiological analyses, around 10 percent of colon cancer cases are attributed to the consumption of processed meat, underlining the importance of moderation of intake.

However, in the context of the Oxford study, the risks associated with processed meat appear to be more subtle. Compared to the UK national average, meat-eating participants in the sample consumed relatively less, at around 17g per day compared to the average of 34g. This means that the comparison is not between vegans and heavy consumers of processed meat, but health-conscious people in general.While confirming the importance of limiting these products, the authors note that by including more users, the results may change.

Vegans and higher risk of colon cancer

The most surprising result concerns vegetarians, who have an approximately 40% increased risk of colon cancer compared to carnivores.This is false, as vegetarian diets are generally high in fiber and saturated fat, two factors that protect the gut.hypothesize that gut protective nutrients or gut microbiota are related to differences.

Must study more

Furthermore, it cannot be ruled out that the relatively small number of vegans in the sample and the low consumption of meat in the control group have influenced the estimates.The researchers emphasized that further studies are needed to clarify whether the increased risk is actually associated with the absence of meat or other aspects of a vegan diet.As Tim Key, emeritus professor of epidemiology at the University of Oxford explained, the difference may be due to the meat itself, but this theory is not directly analyzed again.

Fish and Poultry: Natural Defenses Against Certain Cancers

The study also showed a further reduction in risk among other groups.Veterinarians were shown to have a lower risk of breast, kidney and stomach cancer, and those who ate chicken showed less prostate cancer.These findings emphasize how important the quality of food and the quality of food is, rather than simply eliminating food, for cancer prevention.

Fats and the risk of esophageal cancer

The study also reported that the risk of esophageal cancer in vegetarians is almost doubled.Researchers hypothesize that restrictive diets low in animal protein and micronutrients such as riboflavin and zinc may play a role.Even in this case, the absolute number of cases is limited and requires further investigation.

The last message: "First balance"

Limiting consumption of processed meat remains consistent with cancer prevention recommendations, and a vegetarian diet may have benefits for some cancers.However, veganism does not automatically protect you if it is not properly planned: it is important to ensure an adequate supply of calcium, vitamin B12 and other important microelements.The authors remind us that a vegetarian diet is defined primarily by what we eliminate, and not necessarily by the quality of what we introduce.Ultimately, cancer prevention depends more on overall diet balance, food variety, and nutrient density than on dietary labeling.

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