Vegetarians at lower risk of oncological diseases, study shows

Individuals following a vegetarian diet demonstrate a lower risk of developing a number of common malignant diseases. This is shown by the largest international study to date on the link between meat-free diets and cancer risk, published in the British Journal of Cancer, Euronews reports.

Researchers from Oxford Population Health analyzed data from 1.8 million people across three continents. They were followed for an average of 16 years. Participants were categorized according to their diet: vegans, vegetarians, pescatarians (consuming fish), poultry eaters, and individuals who consume all types of meat.

Compared to meat-eaters, vegetarians had:

• 31% lower risk of multiple myeloma
• 28% lower risk of kidney cancer
• 21% lower risk of pancreatic cancer
• 12% lower risk of prostate cancer
• 9% lower risk of breast cancer

According to lead researcher Aurora Perez-Cornago, vegetarians typically consume more fruit, vegetables, and fiber and do not consume processed meat—a factor that may contribute to the lower risk.

Pescatarians also showed a lower risk of breast, kidney, and colorectal cancer. People who consume poultry but do not eat red and processed meat had a lower risk of prostate cancer.

The study found that the risk of esophageal squamous cell carcinoma doubles in vegetarians. Furthermore, a 40% higher risk of colorectal cancer was reported among vegans. However, the authors emphasize that this result is based on a small number of cases in the UK and the US and should be interpreted with caution.

Scientists note that well-planned vegetarian and vegan diets can be healthy and nutritionally adequate. At the same time, these diets typically contain less protein, saturated fat, and certain micronutrients such as vitamin B12, but more fiber and vitamin C.

Experts not involved in the study warn that not all vegetarian or vegan diets are the same, adding that the results may not be applicable to all dietary patterns.

In Europe, cancer affects approximately 1 in every 20 people. In 2024, about 2.7 million new cases were registered in European Union countries—1.7% fewer than in 2022. The most common forms are breast, prostate, colorectal, and lung cancer, which account for about half of all cases.

The researchers conclude that dietary patterns emphasizing fruits, vegetables, and fiber-rich foods while limiting processed meat are recommended for reducing cancer risk, but they emphasize the need for careful planning of meat-free diets.