Vegetarian Diet Linked to Reduced Colorectal Cancer Risk

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Vegetarian Diet Linked to Reduced Colorectal Cancer Risk


Vegetarians appear to be at lower risk for colorectal cancer than nonvegetarians, new research shows.


In a large observational cohort study of Seventh-Day Adventists, those who consumed a vegetarian diet had a 22% lower risk for all colorectal cancers than those who ate meat.

The study was published online March 9 in JAMA Internal Medicine


Interestingly, the risk of developing colorectal cancer was much lower in pescovegetarians (who ate no meat but who ate fish more than once a month) than other categories of nonvegetarians. The relative reduction in risk was 43%, said lead author Michael J. Orlich, MD, PhD, from Loma Linda University in California.

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