A landmark study published in the British Journal of Cancer found that vegetarians have a significantly lower risk of developing five common types of cancer. The study, which analyzed data from over 1.8 million people in nine cohorts, revealed that vegetarians had a 31 percent lower risk of multiple myeloma, 28 percent lower risk of kidney cancer, 21 percent lower risk of pancreatic cancer, 12 percent lower risk of prostate cancer, and 9 percent lower risk of breast cancer.

However, the study also found that vegetarian participants had a higher risk of certain cancers, such as squamous cell carcinoma of the esophagus and bowel cancer for vegans. The authors suggested that this might be due to inadequate intake of specific nutrients. Despite these findings, The Vegan Society emphasized that vegans should not feel pressured to change their diet based on early research, and encouraged following a well-planned diet rich in whole foods to reduce the risk of cancer and maintain good health.