Oxford Study Links Vegetarianism to Lower Cancer Risk

A major University of Oxford study involving 1.8 million people suggests vegetarians face a significantly lower risk of five specific cancers.

Research published in the British Journal of Cancer found that avoiding meat reduced the likelihood of multiple myeloma by 31%, kidney cancer by 28%, and pancreatic cancer by 21%.

Despite these benefits, the data revealed unexpected risks. Vegetarians faced double the risk of squamous cell carcinoma of the oesophagus, while vegans showed a 40% higher risk of bowel cancer.

Researchers suggested these trends might stem from low intakes of calcium and B vitamins. Interestingly, the study found no reduced bowel cancer risk for vegetarians, possibly because the meat-eating control group consumed relatively little processed meat.

While the exact cause remains unconfirmed, co-investigator Professor Tim Key noted: “My feeling is the differences are more likely to be related to meat itself than to simply vegetarians eating more healthy foods.”

Ultimately, experts suggest that while these findings are “good news” for vegetarians, maintaining a balanced overall diet remains the most effective way to reduce long-term cancer risks.

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