A vegetarian diet may reduce your risk for colorectal cancer, according to a study in JAMA Internal Medicine. Researchers assessed the diets of 77,659 participants in the Adventist Health Study 2 for about seven years and tracked incidence of colorectal cancers. Participants followed five dietary patterns including vegan, lacto-ovo vegetarian, pescovegetarian, semivegetarian, and nonvegetarian. Vegetarians consumed the lowest amounts of saturated fat and highest amounts of fiber and experienced lower BMIs when compared to nonvegetarians. The combined vegetarian groups had a 22 percent lower risk for all types of colorectal cancers than the nonvegetarian group. This study supports previous research linking red and processed meats to cancer and stresses the importance of diet in cancer prevention.
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