Vegetarian diet cuts blood cancer risk
Compared to meat eaters, those following a vegetarian diet are less likely to develop certain types of cancer particularly blood malignancies.
According to a study published in the British Journal of Cancer, vegetarians develop fewer cancers of the blood, bladder and stomach.
Vegetarians are reported to be twice less vulnerable to develop lymph and blood cancers (leukemia, multiple myeloma and non-Hodgkin lymphoma). Multiple myeloma -- a rare cancer of the bone marrow is 75% less frequent among this group.
Such individuals along with fish-eaters were also three times less likely to develop stomach cancer; this was in consistency with previous researches reporting the carcinogenic effect of meat cooked at high temperatures.
The diet, however, could not protect its followers against colon and rectum cancer - the leading cause of cancer-related death.
Scientists also claimed that dietary factors influence the virus behind cervical cancer in these individuals, increasing the risk of tumors by twofold.
They concluded that for certain types of cancers such as blood, bladder and stomach, the risk is more pronounced for carnivores.
Other links:
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Eating Fish May Prevent Kidney Decline
