A large-scale study published in the British Journal of Cancer has found that while vegetarian diets may lower the risk of several cancers, they also carry unexpected risks for others. The research analyzed data from more than 1.8 million people followed for a median of 16 years, examining cancer rates across different dietary patterns.

Vegetarians showed significantly lower rates of pancreatic cancer (21% reduction), prostate cancer (12% reduction), and breast cancer (9% reduction) compared to meat-eaters. They also had lower risks of kidney cancer (28% reduction) and multiple myeloma (31% reduction). However, vegetarians had nearly double the risk of esophageal cancer, while vegans showed a 40% higher risk of colorectal cancer.

Experts emphasize that diet alone doesn't determine cancer risk. Dr. Anton Bilchik notes that patients often assume plant-based diets prevent cancer entirely, but lifestyle factors like exercise and weight management matter significantly. The study's observational nature means it found associations, not causation. Researchers suggest nutrient deficiencies in B vitamins, calcium, and other minerals might explain some elevated risks, while ultra-processed meat substitutes could contribute to colorectal cancer risk among vegans.