Can going vegetarian really cut your cancer risk by nearly half? Here's what a study says
Led by Gary Fraser, an epidemiologist at Loma Linda University in the US, the research analyzed medical records from 79,468 Seventh-day Adventists in the US and Canada between 2002 and 2007.
None had cancer at the start, but follow-up reports through 2015 revealed noticeable differences between vegetarians and non-vegetarians.
Vegetarians were 45 percent less likely to develop stomach cancer and 25 percent less likely to be diagnosed with lymphomas.
Across all cancers combined, their overall risk was 12 percent lower. 'Many of those non-vegetarian Adventist people in this study were still very health-conscious people, so in some ways, it's amazing that we found anything at all,' Fraser said.
Researchers point out that the clearest effects were in the gastrointestinal system, which directly interacts with food during digestion. Processed meats are already known risk factors for certain cancers, while diets rich in fruits, vegetables, and even some types of fish and meats may offer protection.
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Not a 'cure-all'— and not for everyone
The study didn't find evidence that vegetarian diets shield against cancers of the urinary tract, nervous system, or other. While there were hints of lower risks for lung, ovary, and pancreas cancers, the findings weren't strong enough to confirm.
Fraser noted that although the research is large and long-term, it only shows associations, not proof of causation. People who avoid meat may also adopt other healthy habits, like exercising more, which could contribute to the reduced risk.
Vegetarian diets also require careful planning to avoid nutrient deficiencies, which can be harder in areas with limited access to fresh produce. That's why researchers stress that you don't have to go fully vegan to benefit, simply eating more vegetables and fruits can still have a meaningful impact on long-term health.
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