Vegetarian Diet Linked to Reduced Colorectal Cancer Risk

Fran Lowry, Medscape

March 09, 2015

Vegetarians appear to be at lower risk for colorectal cancer than nonvegetarians, new research shows.

In a large observational cohort study of Seventh-Day Adventists, those who consumed a vegetarian diet had a 22% lower risk for all colorectal cancers than those who ate meat.

The study was published online March 9 in JAMA Internal Medicine.

Interestingly, the risk of developing colorectal cancer was much lower in pescovegetarians (who ate no meat but who ate fish more than once a month) than other categories of nonvegetarians. The relative reduction in risk was 43%, said lead author Michael J. Orlich, MD, PhD, from Loma Linda University in California.

“We weren’t expecting the pescovegetarians to show the lowest risk,” Dr Orlich told Medscape Medical News. “But the finding for pescovegetarians, compared with nonvegetarians, was highly statistically significant, so this is very unlikely to be due to chance.”

 

The study is a sequel to previous studies of Seventh-Day Adventists, which have shown certain health advantages for that group, compared with the general population in the United States, including greater longevity and reduced risk for diseases, Dr Orlich said.

Continue reading…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s