A research study has revealed that following a vegetarian diet may be linked to a 30% lower risk of developing several types of cancer compared to meat-eaters. However, researchers also warned of a potential increased risk of a common type of esophageal cancer in vegetarians. According to the study, vegetarians showed a 21% lower risk of pancreatic cancer, a 9% lower risk of breast cancer, a 12% lower risk of prostate cancer, and a 28% lower risk of kidney cancer. However, researchers from the University of Oxford noted that vegetarians have nearly double the risk of the most common type of esophageal cancer compared to meat-eaters, suggesting this may be related to a deficiency of some essential nutrients in some individuals. Previous research has linked the consumption of processed meat to an increased risk of bowel cancer, and possibly stomach cancer as well. Red meat is also associated with higher risks, while white meat like chicken and turkey has not shown a similar link. The researchers concluded that further studies are needed to determine whether the problem is related to the overall amount of meat consumption, or if there are specific factors in vegetarian diets that contribute to reducing the risk of cancer.
