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Vegetarians may have a lower chance of developing certain cancers, according to a study

undefined undefined 13 mars 2026 undefined 13h00

The Editor

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Following a vegetarian diet — without meat or fish — could help reduce the risk of developing cancer? That's what a new scientific study suggests!

Although science is increasingly investigating the issue, the link between diet and the development of cancers remains relatively unclear. However, researchers from Oxford University published an exciting study on February 27, 2026, in the British Journal of Cancer, revealing that a vegetarian diet could reduce the risk of developing certain cancers. 


Over a million people followed for sixteen years

To reach such conclusions, scientists tracked 1.8 million people across three continents for sixteen years. Among them were 1,645,555 individuals who included meat in their diets, 57,016 poultry eaters, 42,910 pesco-vegetarians (who eat only fish and not meat), 63,147 vegetarians and 8,849 vegans (who don’t eat meat, fish, dairy products, or eggs).

Researchers have observed that people following a vegetarian diet, « have a lower risk of developing five types of cancer, some of which are very common in the population », says Aurora Pérez-Cornago, one of the scientists from the study, in The Guardian. Red meat is particularly singled out, as even pesco-vegetarians and poultry eaters have a lower risk of developing colon or prostate cancer. The International Agency for Research on Cancer even classified red meats as « probably carcinogenic ».


A study to consider with caution

The numbers speak for themselves: 28% less risk of developing kidney cancer for vegetarians, 21% for pancreatic cancer, 12% for prostate cancer, and 9% for breast cancer. Additionally, there's a reduced risk of 31% for developing multiple myeloma—a rare cancer affecting the bone marrow.

However, the study highlights the importance of taking a step back regarding these results: they depend on the nutritional intakes of vegetarians, which can vary significantly from one person to another. It also reveals that vegetarians might have a higher risk of developing esophageal squamous cell carcinoma related to certain deficiencies.