Plant-Based Diets May Reduce Cancer Risk by 25%
Health 9 days ago
A groundbreaking study tracking 80,000 individuals for eight years found that vegans had a 25% lower risk of developing cancer compared to meat eaters. Vegetarians also saw a 12% reduction, with notable drops in colorectal, stomach, and lymphoma cancers. The research highlights the potential benefits of plant-based diets in cancer prevention.
The study, conducted by Loma Linda University, noted that vegetarians and vegans tended to have healthier lifestyles overall, including lower alcohol consumption and higher physical activity. While these factors were adjusted for, researchers acknowledged they might still influence cancer risk. Lacto-ovo vegetarians and pescatarians also showed reduced risks for specific cancers, suggesting dietary choices play a key role.
The findings come amid rising cancer rates among young people, particularly colorectal cancer. Experts speculate environmental factors like pollution and plastics may contribute, but diet remains a critical variable. With early detection challenging for some cancers, adopting preventive measures like plant-based eating could be a powerful tool in reducing risk.