Plant-Based Diets May Cut Cancer Risk By A Quarter, Study Shows

A new study has shown that following a plant-based diet may lower the risk of developing certain types of cancer by up to 25 percent. Researchers examined the diets of nearly 80,000 members of the Seventh-day Adventist Church in the US and Canada, finding that vegetarians overall had a 12 percent lower risk of developing any cancer, with significant reductions seen for colorectal, stomach, and lymphoproliferative cancers. Vegans had the lowest overall risk of cancer at 24 percent.

The study, published in The American Journal of Clinical Nutrition, suggests a strong link between plant-based diets and decreased cancer risk, especially for some less common types. While more research is needed to establish causality, experts are increasingly calling for health bodies to promote animal-free diets to help reduce cancer risk and improve overall health outcomes. Dr. Shireen Kassam, a consultant haematologist and founder of Plant Based Health Professionals UK, supports the implementation of plant-based diets within healthcare, citing the numerous health benefits associated with such diets.