People who follow vegetarian diets face a lower risk of several common cancers, according to the largest study to date examining non-meat diets and cancer risk. The research, published on February 27 in the British Journal of Cancer, analyzed data from 1.8 million people across three continents over an average of 16 years.
Researchers found that vegetarians had a 31% lower risk of multiple myeloma, a 28% lower risk of kidney cancer, and a 21% lower risk of pancreatic cancer compared with meat eaters. Risks of prostate and breast cancer were also reduced. However, the risk of squamous cell carcinoma of the esophagus, the most common esophageal cancer (growth of cells that starts in the esophagus), was found to be higher among vegetarians.
Scientists noted that vegetarians typically consume more fruit, vegetables, and fiber and avoid processed meats, factors that may contribute to the reduced cancer risk.
Vegetarianism, defined as abstaining from meat, fish, and sometimes other animal products for moral, religious, or health reasons, is far from a modern concept. Its roots stretch back thousands of years, driven by both necessity and beliefs. While some embraced it for religious practices, many adopted it out of practicality, as meat and dairy were luxuries reserved for the wealthy.
Intrigued? Click on to explore how vegetarianism evolved into a modern lifestyle choice celebrated for its ethical, environmental, and health benefits.