Vegetarian diets can slash cancer risk by 45% — Report

A recent study published in the American Journal of Clinical Nutrition has found that following a vegetarian diet can reduce the risk of developing stomach cancer by 45% and lymphoma by 25%. Conducted by researchers at Loma Linda University, the study analyzed data from the Adventist Health North American Cohort, comparing the medical records of individuals who followed vegetarian diets with those who did not between 2002 and 2015.

The study also took into account factors such as Body Mass Index, smoking, and exercise habits, showing that vegetarians had a lower overall risk of developing various types of cancer. Lead author Gary Fraser stated that the study provides solid evidence supporting previous findings that vegan and vegetarian diets can lower the risk of common cancers like breast and prostate cancer by 25%.

This new research adds to the growing body of evidence that vegetarianism and veganism can offer significant protection against cancer.