Vegetarian diet linked to lower risk of several cancers in Oxford study

An Oxford-led analysis reported that vegetarians had lower risks of several cancers (reductions up to about 30%) compared with meat eaters, while also reporting a nearly doubled risk of oesophageal cancer; the researchers said more study is needed.

Researchers at the University of Oxford reported differences in cancer risk across dietary groups in a large pooled analysis. The study combined data from multiple international cohorts, mostly from the UK and US, and is described as the largest of its kind. It compared people who ate meat, poultry only, fish only (pescatarians), vegetarians and vegans. The authors and outside experts reported that further research is needed to clarify the reasons for the observed differences. Key findings: - Vegetarians were reported to have lower risks of several cancers compared with meat eaters, with reductions cited as: pancreatic 21%, breast 9%, prostate 12%, kidney 28% and multiple myeloma 31%. - Vegetarians were reported to have nearly double the risk of oesophageal cancer compared with meat eaters. - The pooled analysis included about 1.64 million meat eaters, 57,016 poultry eaters, 42,910 pescatarians, 63,147 vegetarians and 8,849 vegans. - Co-author Tim Key said he believes the differences are more likely related to meat itself than to vegetarians eating more healthy foods, but he described that view as an opinion not directly tested in the study. - Cancer Research UK described the paper as a "high-quality study" offering interesting insights, and said the findings are not strong enough to draw definitive conclusions and that larger, more diverse research is needed. Summary: The analysis reports associations between vegetarian diets and lower risks of several cancers alongside a reported higher risk of oesophageal cancer. The authors and outside experts highlighted uncertainty about causes and called for further study. Undetermined at this time.