A team of researchers from Oxford University analyzed data on more than 470,000 Britons and found that pescatarians had a 10% reduced risk. Compared with regular meat-eaters – defined as more than five times a week – those who ate small amounts had a 2% lower risk of developing cancer, the study found.
“In this large British cohort, being a low meat-eater, fish-eater or vegetarian was associated with a lower risk of all cancer sites when compared to regular meat-eaters,” the analysis found.
However, the authors, led by Cody Watling from Oxford’s population health cancer epidemiology unit, made clear that their findings did not conclusively prove regular meat-eating increased the risk of cancer. Smoking and body fat may also help explain the differences found, they said.
Their study of participants in the UK Biobank study also found that:
• Low meat-eaters – who consume meat five or fewer times a week – had a 9% lower risk of developing bowel cancer than regular meat-eaters.
• Vegetarian women were 18% less likely than those who ate meat regularly to develop postmenopausal breast cancer, though that may be due to their lower body mass index.
This story is from the February 24, 2022 edition of The Guardian.
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This story is from the February 24, 2022 edition of The Guardian.
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