Vegan Diet Linked to 24% Lower Cancer Risk: A Study Finds

A study has found that a vegan diet is associated with a 24% lower risk of cancer. Researchers observed thousands of adults and found that vegetarians and vegans had a lower overall risk of cancer compared to meat-eaters. The study controlled for lifestyle factors and suggested that the nutrients and phytochemicals in plant-based foods may help reduce cancer progression or prevent cancer. Experts emphasize the importance of a balanced vegetarian diet to avoid nutrient deficiencies. The findings support a public health approach to reduce chronic diseases through dietary habits rich in plant-based foods.

A recent study has found that vegan and plant-based diets are associated with a 24% lower risk of cancer. Researchers observed thousands of adults over an extended period, comparing cancer occurrence among vegetarians, vegans, pescatarians, and meat-eaters. The study, published in the Molecular Nutrition and Food Research journal, found that those who followed vegetarian or plant-based diets had a lower overall risk of developing cancer compared to regular meat consumers [2].

Key findings of the study include reduced rates of colorectal and gastrointestinal cancers, which are often linked to diet and lifestyle factors. The study suggests that the nutrients and phytochemicals rich in plant foods may help reduce cancer progression or prevent cancer [2]. These benefits are attributed to the anti-inflammatory properties and gut-healthy nutrients found in fruits and vegetables.

The study controlled for common risk factors such as smoking, alcohol, physical activity, and body mass index (BMI), ensuring that the association between diet and cancer risk was not affected by other behaviors. This careful consideration strengthens the conclusion that diet itself plays a significant role in influencing cancer risk [1].

While the benefits of a vegan diet are clear, experts emphasize the importance of a balanced approach to avoid nutrient deficiencies. For instance, vitamin B12, found mainly in animal products, is crucial for nerve function and blood cell production. Similarly, iron and omega-3 fatty acids require attention, as they play vital roles in overall health. Fortified foods and supplements can help vegetarians meet these requirements [1].

The findings from this study add to a growing body of evidence promoting dietary habits rich in plant-based foods as a public health approach to reduce chronic diseases. As more people adopt vegetarian and plant-based diets, future research can focus on locating which elements are most beneficial and how best to integrate them into diverse cultural diets [1].

Balanced diet and lifestyle choices, such as maintaining a healthy weight, regular physical activity, avoiding tobacco, and reducing alcohol consumption, also play major roles in cancer prevention. Vegetarian diets tend to support these healthy behaviors by inducing nutrient-rich, low-calorie foods that enable maintaining weight and improving metabolic health [1].

References:
[1] https://m.economictimes.com/news/international/us/ditch-meat-cut-cancer-study-links-vegan-diet-to-24-lower-risk/articleshow/123210135.cms
[2] https://health.yahoo.com/wellness/nutrition/healthy-eating/articles/research-reveals-dietary-choice-lower-110010386.html