Vegetarian Diet Lowers Risk of Cancer, Study Finds

Published: 27 February 2026
The English Chronicle Desk
The English Chronicle Online

A major new study has found that people who follow a vegetarian diet have a significantly lower risk of developing several types of cancer, compared with those who regularly eat meat, according to research published this month in the British Journal of Cancer. The study, which is the largest of its kind, analysed health and dietary information from more than 1.8 million individuals across the United Kingdom, the United States, India and Taiwan, tracked over an average of 16 years, and sheds fresh light on how long‑term diet patterns may influence cancer risk.

Researchers found that, compared with meat eaters, people following a vegetarian diet — which excludes red and processed meat and typically involves higher intake of fruits, vegetables, pulses and fibre — had a markedly lower risk of developing five specific cancers. According to the study’s results, vegetarians showed a 21 per cent lower risk of pancreatic cancer, a 12 per cent lower risk of prostate cancer, a 9 per cent lower risk of breast cancer, a 28 per cent lower risk of kidney cancer, and a 31 per cent lower risk of multiple myeloma.

Scientists involved in the research said the findings support existing evidence that plant‑forward diets rich in vegetables, whole grains and legumes — and low in processed and red meats — are associated with reduced cancer incidence for some cancer types. They noted that the protective associations remained significant even after adjusting for factors such as body mass index (BMI), smoking status and other lifestyle variables.

However, the large‑scale analysis also revealed important caveats. Vegetarians in the study were found to have nearly double the risk of oesophageal squamous cell carcinoma compared with meat eaters, a finding that researchers suggested might be related to lower intake of certain nutrients more abundant in animal‑derived foods. There were no statistically significant differences in risk for many other cancer types assessed.

The study built on an international consortium that classified participants into dietary groups based on their long‑term consumption patterns, including meat eaters, poultry eaters, pescatarians (those who eat fish but not other meats), vegetarians, and vegans. It examined incidence of 17 different cancers and evaluated how risk varied by dietary pattern.

Lead researchers emphasised that the observational nature of the study does not prove that vegetarianism directly prevents cancer. Rather, the associations may reflect a combination of dietary components, lifestyle differences, and related health behaviours. Nevertheless, the results align with longstanding public health advice to increase consumption of plant‑based foods and reduce intake of processed and red meats to support overall health and reduce the risk of diet‑related diseases.

Experts say the findings could inform future nutritional guidelines and cancer prevention strategies, but they also caution that a balanced approach to diet — including attention to essential nutrients such as calcium, vitamin B12 and iron — remains important, particularly for those adopting strict plant‑based diets.

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