Vegetarian Diet Linked to Increased Risk of Esophageal Cancer

Scientists at the University of Oxford have found that a vegetarian diet reduces the risk of developing five types of cancer. This was reported by a university division specializing in public health and medical research.

“The largest study in history examining the impact of a plant-based diet on cancer risk found that vegetarianism reduces the risk of certain cancers — including breast, prostate, kidney, pancreatic cancer, and multiple myeloma,” the statement said.

According to the study, which involved more than 1.8 million participants, vegetarians were 21% less likely to develop pancreatic cancer, 9% less likely to develop breast cancer, 12% less likely to develop prostate cancer, and had a 28% lower risk of kidney cancer and a 31% lower likelihood of developing multiple myeloma.

However, the vegetarian diet was associated with nearly a twofold increase in the risk of esophageal cancer. To reduce the risk of the disease, scientists recommended including whole grains, legumes, fruits, and vegetables in the diet, as well as limiting the consumption of red meat.

Vegetarianism is a dietary pattern based on the consumption of plant-based and dairy products while excluding all animal-derived foods (including poultry, fish, and seafood).