Vegetarians have lower chances of developing cancer than non-vegetarians.
This study evaluated the relationship between vegetarian diets and the risk of cancer. Research divided all the participants in this study into 5 dietary groups: vegan, lacto-vegetarians, pesco-vegetarians, semi-vegetarians, and non-vegetarians. The cancer hazard risk of each subject was also determined.
Researchers found a low incidence of cancer among subjects in the vegetarian cohorts compared to non-vegetarian group. While a decrease in risk of gastro-intestinal cancers was found among lacto-ovo-vegetarians, vegan diets were found to confer significant protection against all types of cancers, including female-specific cancers in this study. The findings of this study lend further support to the hypothesis that vegetarian diets may be beneficial in the prevention of cancer.