A new study out of Loma Linda University in California has shown that following a vegetarian diet can reduce colon cancer risk by as much as 22%.
The multi-year study began in 2002 and tracked almost 78,000 participants, half vegetarians and half non-vegetarians, who ate meat at least weekly. Within the vegetarian groups the study also looked at pescovegetarians, those who add fish to their plant-based diet and lacto-ovo vegetarians, those who add eggs and dairy foods, but not fish or meat.
The colorectal cancer incidence rate was reduced by 43% for pescovegetarians and 18% for lacto-ovo vegetarians. Full study results are available online in the Journal of the American Medical Association (JAMA) Internal Medicine. The study was funded by the National Institutes of Health.