The participants were followed up for an average of eleven years through linkage to public health records. The final study sample, who had no history of cancer at recruitment, included 247,571 (52.4%) regular meat-eaters 205,385 (43.5%) low meat-eaters 10,696 (2.3%) fish-eaters and 8,685 (1.8%) vegetarians (which also included 446 vegans). ![]() The participants were then categorised into four dietary groups: regular meat-eaters (eating meat more than five times a week) low meat-eaters (eating meat five times a week or less) fish-eaters (do not eat meat, but eat fish) and vegetarians (do not eat meat or fish). The results have been published today in BMC Medicine.īritish participants (aged between 40-69 years) were recruited to the UK Biobank Study between 20, and completed questionnaires about how often they ate meat and fish. Researchers from Oxford Population Health’s Cancer Epidemiology Unit (CEU) analysed data from over 472,000 participants in the UK Biobank to investigate the association between diet and cancer risk. It was also unknown whether cancer risk was different for people who have a reduced intake of meat, or who did not eat meat but ate fish (fish-eaters or pescatarians). Evidence from previous large cohort studies has indicated that vegetarians may have a lower risk of developing all types of cancer compared to regular meat-eaters, however it was unclear whether this varied by different cancer sites. ![]() However, it has been estimated that around 40% of cancer cases may be caused by modifiable factors, and thus could in theory be prevented. ![]() Results from a large-scale analysis show that following a vegetarian or pescatarian (fish-eating) diet could significantly reduce the risk of developing cancer – but even limiting red and processed meat to five meals a week or less may also have a benefit.Ĭancer is a leading cause of death worldwide, responsible for approximately 10 million deaths in 2020, with breast, colorectal and prostate among the most commonly diagnosed types.
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