“The results […] suggest that specific dietary behaviours such as low meat [and] vegetarian or pescatarian diets can have an impact on reducing the risk of certain cancers,” Doctor Giota Mitrou, director of research and innovation at World Cancer Research Fund International (WCRF), told the Guardian.
Specific cancers analysed by the study were bowel, breast and prostate diagnoses.
For example, those who ate meat five times or less per week had a 9 percent lower risk of colorectal cancer.
Whereas post-menopausal women who followed a vegetarian diet showed an 18 percent lower risk of breast cancer.
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