New study finds plant-based eating could lower cancer risk by 25%

A new study published in the American Journal of Clinical Nutrition found that plant-based eating may lower cancer risk by up to 25%. Researchers tracked nearly 80,000 people and discovered that those following vegetarian diets had a significantly lower risk of developing cancer compared to those who ate meat regularly. In particular, vegans had the lowest overall cancer risk at 24%, with younger vegans showing a reduction in prostate and breast cancer risk.

The study also revealed significant reductions in less common cancers like stomach cancer and lymphoma among vegetarians. The protective effects of plant-based diets were found to increase the more plant-forward the diet was, showing a clear dose-response relationship. Despite mainstream healthcare's slow embrace of plant-based nutrition, the evidence suggests that the power to lower cancer risk lies in consuming more plant foods and fewer animal products.