- A vegetarian diet may reduce the risk of colorectal cancer by 20 percent, with the possibility of fish consumption further increasing the protective connection.
- The study indicates lower consumption of sweets, refined grains, and caloric beverages, and higher intake of fruits, vegetables, whole grains, beans, and nuts among individuals following a vegetarian diet. This diet might be a significant factor in reducing the risk of developing colorectal cancer.
- Current research doesn’t clarify whether vegetables contain a protective element or whether meat contains harmful elements. Also, the vegetarian lifestyle may include other health behaviors such as regular exercise and abstaining from smoking, which might impact the risk of developing cancer.
- The study reveals an average risk reduction of about 22 percent in developing colorectal cancer across all types of vegetarians. Specifically, there’s a 19 percent reduced risk for colon cancer and 29 percent reduced risk for rectal cancer when compared with non-vegetarians.
- Among different vegetarian groups, pesco-vegetarians, who include fish and seafood in their diet, exhibited a 43 percent reduction in colorectal cancer risk. Vegans and lacto-ovo vegetarians experienced a risk reduction by 16 to 18 percent, and semi-vegetarians had an 8 percent lower risk.
A burgeoning body of research proposes that a vegetarian diet might graciously slash your risk of colorectal cancer by a notable 20 percent. Interestingly, for those vegetarians who consume fish, this protective connection could be even more pronounced.
Identifying Colorectal Cancer
Colorectal cancer notably stands as the second leading cause of cancer death in the United States. Lifesaving screening procedures, such as colonoscopies, have crucially aided in the detection of precancerous polyps. “Nevertheless, averting the formation of cancers in the first place is a more superior option. This is known as primary prevention,” reports a lead health researcher. The modification of one’s diet stands potentially as a significant approach to attenuating the risk of developing colorectal cancer.
Vegetarianism and Colorectal Cancer: A Connection?
A groundbreaking study involving over 77,000 adults proposes that individuals following a wholesome vegetarian diet may possess a lower risk of colon and rectal cancers compared to non-vegetarians. “Our study participants who followed a vegetarian diet not only consumed less meat than non-vegetarians but their diets also showed less consumption of sweets, snack delicacies, refined grains and caloric beverages. On the other end of the spectrum, their diets included larger portions of fruits, vegetables, whole grains, beans, and nuts,” claims the lead researcher.
Existing evidence draws a stark correlation between the consumption of red and processed meat to an elevated risk of colorectal cancer, whereas the consumption of fiber-rich food items ties to a diminished risk.
The Need for Further Research
Unfortunately, it remains unclear why a vegetarian diet reduces the risk for colon cancer; is there an element in vegetables providing this protection or does meat contain something harmful? Currently, dietary surveys can present associations between cancer and diet instead of a cause-and-effect relationship, which poses a significant problem in dietary studies of cancer.
It’s worth considering if the vegetarian lifestyle indicates other healthy behaviors, such as regular exercise and abstaining from smoking, which could also reduce the risk of developing cancer.
New Findings in Vegetarianism and Colorectal Cancer
An exploration into the dietary habits of close to 77,700 men and women over seven years, exposed 380 cases of colon cancer and 110 of rectal cancer.
“Half of our study population was classified as non-vegetarian, defined as consuming meat at least once a week,” explained the lead researcher. The remaining participants scattered among four groupings: semi-vegetarians who indulge in meat less than once a week, pesco-vegetarians who consume fish and seafood yet avoid other meats, lacto-ovo vegetarians who avoid meat entirely but consume eggs and/or dairy, and strict vegans who circumvent all meats, eggs, and dairy products.
“Across all types of vegetarians, there observed an average risk reduction of about 22 percent in developing colorectal cancer when compared to non-vegetarians,” says the lead researcher. In the case of singular ailments, this translated to a 19 percent reduced risk for colon cancer and a considerable 29 percent reduced risk for rectal cancer.
Vegetarian Groups: A Closer Look
Unsurprisingly, pesco-vegetarians enjoyed a significant 43 percent reduction in the risk of colorectal cancers when compared with non-vegetarians, suggesting a possible superior benefit from the inclusion of fish in the diet. For vegans and lacto-ovo vegetarians, risks fell by 16 to 18 percent, whilst semi-vegetarians witnessed a slight dip with an 8 percent lower risk.
Despite a need for additional research, it’s logical to propose that amplifying vegetable intake and constraining red meat consumption probably equates to good advice. A veteran gastroenterologist adds, “Everything necessitates moderation, but evidence proffered by this study should be treated seriously.”
For Further Information:
Discover more about colon cancer, visit the American Cancer Society.