Eating vegetables linked to lower risk of multiple Cancers

London: A new study from Oxford University suggests that including vegetables in your daily diet can significantly reduce the risk of developing several types of cancer.

The research followed over 1.8 million participants for several years, examining their health and dietary habits, and analyzed how different eating patterns impacted the risk of 17 types of cancer.

Participants were grouped based on their diets: those who ate vegetables regularly, those who preferred poultry over red meat, fish eaters, and strict vegetarians. The study also accounted for other cancer risk factors such as body weight and smoking.

Key findings include: Pancreatic cancer risk reduced by 21% among regular vegetable eaters, bladder cancer risk reduced by 12%, breast cancer risk reduced by 9%,kidney cancer risk was 28% lower in vegetable lovers compared to meat-eaters and bone marrow cancer risk reduced by 31%

Researchers noted that these results are encouraging for those who enjoy vegetables, showing a lowered risk for at least five major types of cancer.

However, the study also found that a vegetable-only diet may increase the risk of certain cancers. For example, gastrointestinal tract cancers and intestinal cancer risk rose by up to 40%, potentially due to insufficient intake of B vitamins and calcium typically obtained from meat.

The researchers emphasized that while vegetables are protective against many cancers, balanced nutrition remains essential, and further studies are needed to confirm these findings.