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Eating veggies to avoid cancer

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Following a vegetarian diet could decrease the risk of developing multiple cancer types.

In the Adventist Health Study-2, published in The American Journal of Clinical Nutrition, investigators examined cancer incidence rates among more than 79,000 individuals who were cancer free at baseline. They classified the participants on the basis of their dietary habits: vegan, lacto-ovo vegetarian, pesco-vegetarian and nonvegetarian.

After a follow-up of about eight years, the investigators found that those who followed a vegetarian diet had a lower risk of all cancer types compared with those who followed a nonvegetarian diet. Among those in the vegetarian group, those who followed a vegan diet demonstrated the lowest risk of all cancer types as well as medium-frequency cancers such as lymphoma, gastric cancer, ovarian cancer and pancreatic cancer.

Despite the positive findings, the investigators emphasized that they were unable to establish causation. As a result, further studies may be needed to better understand the cancer-related benefits of following vegetarian diets.

Read more: The American Journal of Clinical Nutrition

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