Vegetarians Have Significantly Lower Risk of Five Types of Cancer

A landmark study on the role of diet has found that individuals following a vegetarian diet have a substantially lower risk of developing five specific types of cancer. The research, published in the British Journal of Cancer, utilized data from more than 1.8 million people tracked over an average of 16 years across nine cohorts, including populations in the United Kingdom, United States, Taiwan, and India.

The study investigated 17 different types of cancer, including gastrointestinal and blood cancers, to determine the impact of meat-free diets on long-term health outcomes. The findings indicate a significant reduction in risk for several prevalent cancers.

Cancer Risk Reductions in Vegetarians

According to the research, vegetarians demonstrated a lower risk across five specific cancer types when compared to meat eaters. The most significant reductions were observed in blood and kidney cancers.

• Multiple myeloma: 31% lower risk
• Kidney cancer: 28% lower risk
• Pancreatic cancer: 21% lower risk
• Prostate cancer: 12% lower risk
• Breast cancer: 9% lower risk

The researchers noted that these specific cancers combined account for approximately one-fifth of all cancer deaths in the United Kingdom.

This study is really good news for those who follow a vegetarian diet because they have a lower risk of five cancer types, some of which are very prevalent in the population.

Dr Aurora Pérez-Cornago, principal investigator

Increased Risks and Nutrient Deficiencies

While the overall findings were protective for many cancer types, the study also identified specific risks associated with meat-free diets. Researchers found that vegetarians had nearly double the risk of developing squamous cell carcinoma, which is the most common type of cancer of the oesophagus.

The research team suggested that this increased risk may be linked to deficiencies in key nutrients, specifically B vitamins, among those following a vegetarian diet.

Further distinctions were made regarding vegan diets. The study revealed that vegans had a 40% higher risk of bowel cancer compared to meat eaters. Bowel cancer is identified as the fourth most common cancer in the United Kingdom.

The authors of the study suggested that these higher risks might be connected to lower intakes of specific nutrients within certain vegetarian and vegan populations included in the research cohorts.

Study Background and Methodology

The research was led by the Cancer Epidemiology Unit at Oxford Population Health and was supported by the World Cancer Research Fund. Dr Aurora Pérez-Cornago, a senior Nutritional Epidemiologist and postdoctoral researcher at the University of Oxford, served as the lead investigator.

Given the scale of the data—covering 1.8 million people over more than a decade—it is considered the largest study of its kind regarding vegetarian diets and cancer risk. To mitigate the risks associated with nutrient deficiencies, the researchers advise building meals around pulses, fruit, vegetables, and wholegrains.