Saturday, April 4, 2009

Vegetarian diet cuts cancer risk

Compared to meat-eaters, individuals following a vegetarian diet are reported to be less likely to suffer from various cancers.

According to a study published in the American Journal of Clinical Nutrition, vegetarians and fish-eaters are less likely to develop cancer. The study shows eating less meat lowers the overall risk of suffering from cancer.

While previous studies had linked red meat to higher colorectal cancer risk, the new study reported this type of cancer to be more frequent among the vegans.

Scientists concluded that diet and different lifestyle factors play a critical role in determining an individual's risk of suffering from cancer.

They therefore urged individuals to eat five portions of fruit and vegetables a day, adding that adopting a vegetarian diet with the aim of lowering the risk of cancer needs more research.