A study of nearly half a million British citizens says that low or no meat consumption reduces the risk of cancer. These cancers include cancers outside the digestive tract. Although there is no scientific evidence, it is interesting that the results are the same when demographic and risk factors are taken into account.
Nutrition studies often produce conflicting results. Bias of the questions aside, it’s hard to get people into long-term randomized controlled diet trials. Meanwhile, she begins to carefully monitor what people eat and drink only after they’ve been diagnosed with an illness.
In the study carried out by Cody Watling et al. from Oxford University, meat and fish consumption of 472,377 British citizens was recorded and these data were compared with 11-year health data. It turned out that 12 percent of the subjects had cancer during this period. Just over half (52 percent) of cancer patients eat meat five or more times a week. 44 percent eat meat less frequently but still a lot. 2 percent do not eat meat, the other 2 percent eat fish but not meat.
The rate of cancer in vegetarians and vegans is 14 percent less than the others. Vegetarian or vegan men are 31 percent less likely to develop prostate cancer than those who regularly eat meat. Postmenopausal vegetarian women have an 18 percent lower risk of breast cancer than meat-eating women.
In the light of all this information, the researchers say that the risk of cancer appears to be lower in people with eating habits that consume little or no meat.
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