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Vegetarians Less Likely to Develop Cancer According New Researchs
Vegetarians Will Develop Less Blood, Bladder and Stomach Cancer Than Meat Eaters, According to New Research Published in The British Journal of Cancer.
The grouping of two studies featured more than 61,000 vegetarians over a timespan of 12 years and found they contracted less cancer, independent of factors such as smoking, alcohol use and obesity than those who consumed meat or fish or both.
Differences in stomach and bowel cancer rates were not as pronounced as may have been expected based on previous research. It is interesting to note, vegetarians had slightly higher, but not significantly so, rates of colon and rectum cancer.
Cervical cancer rates were twice that of meat-eaters among vegetarians. Breast and prostate cancer rates were similar, although there was less risk for prostate cancer among fish eaters than meat eaters.
Participants were drawn from a pool of British men and women who were either meat eaters and/or fish eaters or vegetarians. Of the total study population, 3,350 were diagnosed with one or more of the twenty cancers the researchers tested for.
They noted that 33 out of a hundred meat eaters will develop some form of cancer compared to 29 out of 100 non-meat eaters.
For some cancers such as multiple myeloma, which strikes bone marrow, vegetarians were 75 per cent less likely develop the condition.
Cancers of the blood and lymph such as leukemia and non-Hodgkin lymphoma were 50 per cent less likely in vegetarians than carnivores.
"At the moment these findings are not strong enough to ask for particularly large changes in the diets of people following an average balanced diet. More research is needed to substantiate these results and to look for reasons for the differences," explained the lead researcher from the Cancer Research UK epidemiology unit at Oxford University.
The researchers said the reasons for lower cancer rates among vegetarians were not clear but suggested it could be down to viruses and mutation-causing compounds found in meat such as N-nitroso which are thought to damage DNA.
The temperatures at which meats are cooked could also produce damaging carcinogens.
The study population contained 15,571 men and 45,995 women, one third of whom were vegetarian.
Levels of physical activity were higher in vegetarians and fish-only eaters than in meat eaters, who also had higher body mass indexes (BMIs).
But the researchers said none of the findings were conclusive despite some evidence linking, for instance, high intake of fruit and vegetables and onset rates of some cancers.
"There is also some evidence that a high intake of fruit and vegetables might reduce the risk for stomach cancer, but the data are not consistent and, although on average vegetarians eat more fruit and vegetables than meat eaters, the difference in intake is modest," they wrote.
Source: British Journal of Cancer (2009) 101, 192-197. doi:10.1038/sj.bjc.6605098
Animal Fats Linked to Pancreatic Cancer
Researchers have linked high intake of fat from red meat and dairy products with increased risk of pancreatic cancer, in a study published in the Journal of the National Cancer Institute.
Pancreatic cancer is fatal in 95 per cent of cases, and smoking and obesity are among the known risk factors, but scientists at the National Cancer Institute in Bethesda, Maryland said that previous studies into the impact of fat intake on pancreatic cancer had proved inconclusive.
The authors used data collected by the National Institutes of Health-AARP Health Study to analyze the diets of 500,000 people who had completed food frequency questionnaires in 1995 and 1996. Participants were then followed for an average of six years to track a number of health issues, including pancreatic cancer. Of those sampled, 1,337 were diagnosed with the cancer - 865 men and 472 women.
The researchers observed positive associations between pancreatic cancer and intakes of total, saturated, and monounsaturated fat overall, particularly from red meat and dairy food sources.
The study adds to a body of research that blames excessive red meat consumption for a number of health problems, including higher rates of heart disease, macular degeneration, various cancers and premature death. On the flip side, diets high in fruit, vegetables and fibre that also limit red meat consumption, such as the Mediterranean diet, have been linked with longer life and lower rates of heart disease.
The researchers found that men with the highest consumption levels of total fat had a 53 per cent higher rate of pancreatic cancer than those with the lowest total fat consumption, and women had a 23 per cent higher relative rate. For saturated fat, participants with the highest consumption levels had a 36 per cent higher rate of the cancer than those who consumed low levels.
They added: "We did not observe any consistent association with polyunsaturated or fat from plant food sources. Altogether, these results suggest a role for animal fat in pancreatic carcinogenesis."
The reason for this could be connected to the role the pancreas plays in excreting enzymes that digest fat, they suggested. The authors also noted that studies have linked saturated fat consumption with insulin resistance, and that diabetes and insulin resistance are risk factors for pancreatic cancer.
However, an accompanying editorial questioned whether the increased incidence of the cancer could be reliably attributed to higher meat consumption, reporting that other dietary or lifestyle preferences associated with meat consumption could also have a role. The editorial added that the study was well-performed and a good addition to the understanding of pancreatic cancer.
Source: Journal of the National Cancer Institute 2009, 101: 1001-1011. "Dietary Fatty Acids and Pancreatic Cancer in the NIH-AARP Diet and Health Study"
