A recent Oxford University study of 470,000 people found that eating meat ≤5 times a week could help reduce cancer risk.
Compared with those who ate meat >5 times a week, those who ate meat ≤5 times a week had a 2% lower cancer risk, and those who ate only fish and no meat had a 10% lower risk, the study showed , vegetarians decreased by 14%.
For specific cancers, those who ate meat ≤5 times a week were associated with a 9% lower risk of colorectal cancer.
Men who ate only fish but no meat had a 20% lower risk of prostate cancer, and vegetarian men had a 31% lower risk.
Vegetarian postmenopausal women had an 18% lower risk of breast cancer. However, vegetarian women tend to have lower BMIs than meat-eaters, which may be the reason for the reduced breast cancer risk.
However, the researchers pointed out that because it was only an observational study, it can only be said that diet is associated with cancer risk. And the data was only collected at a single point in time and was not representative of the overall diet of these people.
The researchers suggest that future studies in larger populations could clarify this question.
In the study, 52% of people ate meat >5 times a week, 44% ate meat ≤5 times a week, 2% ate only fish and no meat, and 2% were vegetarians.
Another Oxford University study showed that regular consumption of beef, sheep, pork and poultry meat is associated with a higher risk of diabetes, coronary heart disease, pneumonia and other nine diseases.
Source: Watling et al. Risk of cancer in regular and low meat-eaters, fish-eaters, and vegetarians: a prospective analysis of UK Biobank participants. BMC Medicine, 2022
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