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Green light for the Veggie diet in reducing Cancer risk
61,000 people, meat eaters and vegetarians, were followed for more than 12 years. The researchers found that meat eaters have more than triple the amount of cancer diagnosis than vegetarians. However, the most striking difference was in cancers of the blood, including leukaemia and non-Hodgkin lymphoma with 45 per cent fewer cases among the vegetarians.
The study, which is published in the British Journal of Cancer, established that vegetarians are 12% less likely to develop cancer than meat eaters.
In addition, lymph cancers were half as common, bone marrow cancer was 75% less common and stomach cancer 66% less common. Stomach and bladder tumours were also significantly less frequent in vegetarians.
While vegetarianism might reduce the risk of developing cancer, it certainly isn't a cure. Despite the roughage, a vegetarian diet does not assist to prevent bowel cancer, according to the study. Vegetarians who consumed fish were also less likely than meat eaters, but less likely than strict vegetarians to develop cancer.
Vegetarians eat a diet that is full of fruit and vegetables, high in fibre and low in saturated fat and salt. Diet advice by Cancer Research in the
Reducing your meat intake can significantly benefit long-term health so think about substituting legumes, such as beans, chickpeas, lentils with meat and increase your fruit and vegetable intake as well as fish.
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