A study,by Loma Linda University, published in the JAMA Internal Medicine has associated a reduced risk of colorectal cancer with a vegetarian diet. Colorectal cancer remains one of the leading causes of death in the United States, and is currently ranked second in leading causes of mortality. Diet has been linked as a major preventative factor for this type of cancer.
The research participants consisted of 7,659 people. The researchers identified 380 cases of colon cancer and 110 cases of rectal cancer. The study findings revealed that compared to nonvegetarians, vegetarians had a 22 percent lower risk for all colorectal cancers, 19 percent lower risk for colon cancer and 29 percent lower risk for rectal cancer. In addition in comparison with nonvegetarians, vegans had a 16 percent lower risk of colorectal cancer, 18 percent less for lacto-ovo (eat milk and eggs) vegetarians, 43 percent less in pescovegetarians (eat fish) and 8 percent less in semivegetarians.
The study authors recommend providing dietary guidelines as a primary preventative method for colorectal cancers and the potential reduced risk of obesity, hypertension, diabetes and mortality.
Michael J. Orlich, Pramil N. Singh, Joan Sabaté, Jing Fan, Lars Sveen, Hannelore Bennett, Synnove F. Knutsen, W. Lawrence Beeson, Karen Jaceldo-Siegl, Terry L. Butler, R. Patti Herring, Gary E. Fraser. Vegetarian Dietary Patterns and the Risk of Colorectal Cancers. JAMA Internal Medicine, 2015; DOI: 10.1001/jamainternmed.2015.59