Overview
- Across roughly 1.8 million people followed for about 16 years, vegetarians showed lower risks for pancreatic (21%), breast (9%), prostate (12%), kidney (28%) and multiple myeloma (31%) cancers compared with meat eaters.
- Vegetarians had nearly double the risk of oesophageal squamous cell carcinoma, and vegans showed about a 40% higher risk of colorectal cancer versus meat eaters.
- The analysis, published in the British Journal of Cancer, pooled multiple cohorts mainly from the UK and US, assessed 17 cancer types, and adjusted for factors including body mass index and alcohol.
- Researchers note small subgroup counts—especially only 93 colorectal cancer cases among vegans—limit precision, so the results do not establish cause and effect.
- Hypotheses for the higher risks include lower intakes of calcium, vitamin B12 and riboflavin in some meat‑free diets, while experts continue to advise limiting processed meat and building meals around wholegrains, pulses, fruit and vegetables.