Vegetarians Have Less Cancer Risk than Meat-Eaters -- UPDATE --
New findings in the British Journal of Cancer reveal of the 60,000 Britons studied those who were vegetarian—half of them—had a lower risk of developing cancer, compared to meat-eaters. The research followed participants for 12.2 years, with 3,350 incidences of cancer. The number of meat-ears who developed cancer was 2,204 and 829 among vegetarians—only 317 fish-eaters got cancer. Overall, vegetarians were 12% less likely to get cancer; Medical News Today reports.
But vegetarian and vegan diets most often aren’t ideal. Dr. Fuhrman points out many vegans and vegetarians are often deficient in things like omega-3’s, found in fish. Dr. Fuhrman’s DHA Purity can help. It’s derived from microalgae and supplies plenty of brain-building omega–3 fatty acids.
In related news, animal fat was shown to raise the risk of developing pancreatic cancer, while leafy green vegetables—such as kale and cabbage—help fight and protect against cancer.
UPDATE: Dr. Fuhrman had some additional thoughts:
A vegan diet can be ideal if well designed as can be a diet with a small amount of animal products, such as one or two servings a week. A nutritarian diet is designed to reverse disease and promote longer life, and features:
- Adequate depth and variety of nutrient-rich natural foods
- Limited animal products, but adequate ALA/EPA/DHA
- Adequate whole food plant fats and proteins from seeds, nuts and beans
- High intake of green and cruciferous vegetables
- Careful attention to supplements or lab tests to assure no deficiencies are present with genetic variation of absorption and variable needs
Image credit: Carly & Art