Cancer incidence in British vegetarians

Key, Tim; Appleby, Paul N.; Spencer, Elizabeth A.; Travis, Ruth C.; Allen, Naomi E.; Thorogood, Margaret; Mann, Jim

doi:10.1038/sj.bjc.6605098

Cited by 104 publications

(104 citation statements)

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“…In contrast, vegetables decreased risk for hypertension, obesity, diabetes, CVD and some cancers (31)(32)(33)(34)(35) . Based on considerable research (36)(37)(38) , the dietary recommendations for prevention of chronic diseases advised limiting the consumption of red and processed meat and to eat mostly plant-based food.…”

Section: Discussionmentioning

confidence: 99%

Consumption of meat and dairy products in China: a review

et al. 2016

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The objective of the present paper was to review the consumption status of meat and dairy products among Chinese residents. The research topics included production, consumption and health implications of dairy and meat, and the data sources included reports of national surveys, research papers and data from the National Bureau of Statistics of China. The average intake of meat, especially pork, has continued to increase in China. Pork intake increased from 37·1 g/d in 1992 to 64·3 g/d in 2012. There was a much higher margin in rural regions; pork intake of rural residents increased from 25·0 g/d in 1992 to 59·9 g/d in 2012, which resulted in a narrowed gap between urban and rural areas. Although the average intake of dairy products increased from 14·9 g/d in 1992 to 24·7 g/d in 2012, the overall level was still lower. There was a significant difference of dairy consumption between urban and rural residents. The gap of per capita consumption of milk between urban and rural households was 3·5 kg/year in 1990, reached the maximum of 16·9 kg/year in 2003, then decreased to 8·7 kg/year in 2012. In conclusion, the finding of this review sheds light on some problems with food consumption patterns in China. Effective strategies need to be adopted in order to change the consumption patterns. The consumption of milk and replacing pork with poultry or fish or other health foods should be encouraged.

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Section: Discussionmentioning

confidence: 99%

Consumption of meat and dairy products in China: a review

et al. 2016

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“…Overall, epidemiological data suggest that cancer incidence is lower in vegetarians compared with nonvegetarians, although results are inconsistent (27,30,31) and probably depend on cancer site. The largest prospective study of 34 192 Seventh Day Adventists suggested cancer of the colon (relative risk (RR)51?88, 95 % CI 1?24, 2?87; P 5 0?003) and prostate (RR 5 1?54, 95 % CI 1?05, 2?26; P 5 0?03) were significantly more likely in omnivores than in vegetarians (27) although this was not confirmed in a recent pooled analysis from two UK populations (30) . The Adventist study showed no difference in breast cancer incidence (RR 5 1?25, 95 % CI 0?87, 1?80; P 5 0?22) between vegetarians and non-vegetarians (27) .…”

Section: What Is a Vegetarian Diet?mentioning

confidence: 99%

Vegetarian diets, low-meat diets and health: a review

McEvoy

Temple

Woodside

2012

Public Health Nutr.

267

168

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Objective: To review the epidemiological evidence for vegetarian diets, low-meat dietary patterns and their association with health status in adults. Design: Published literature review focusing primarily on prospective studies and meta-analyses examining the association between vegetarian diets and health outcomes. Results: Both vegetarian diets and prudent diets allowing small amounts of red meat are associated with reduced risk of diseases, particularly CHD and type 2 diabetes. There is limited evidence of an association between vegetarian diets and cancer prevention. Evidence linking red meat intake, particularly processed meat, and increased risk of CHD, cancer and type 2 diabetes is convincing and provides indirect support for consumption of a plant-based diet. Conclusions: The health benefits of vegetarian diets are not unique. Prudent plant-based dietary patterns which also allow small intakes of red meat, fish and dairy products have demonstrated significant improvements in health status as well. At this time an optimal dietary intake for health status is unknown. Plant-based diets contain a host of food and nutrients known to have independent health benefits. While vegetarian diets have not shown any adverse effects on health, restrictive and monotonous vegetarian diets may result in nutrient deficiencies with deleterious effects on health. For this reason, appropriate advice is important to ensure a vegetarian diet is nutritionally adequate especially for vulnerable groups.

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“…The dietary fiber theory of Mr. Burkitt spawned thousands of case-control, cohort and randomized intervention trials over the next three decades. As it happens with good scientific research practises, almost all the large studies with designs to minimize bias and confounding failed to provide consistent results or substantial reduction in CRC with diet high in fruits and vegetables [17][18][19][20][21][22][23]. The first credible report showing no protective effect of a vegetarian diet against CRC was a meta-analysis of 5 prospective studies of vegetarians living in Western countries [17].…”

mentioning

confidence: 99%

“…The first credible report showing no protective effect of a vegetarian diet against CRC was a meta-analysis of 5 prospective studies of vegetarians living in Western countries [17]. A more recent study of British vegetarians found a 12% non significant increase in CRC among the vegetarians in comparison to meat eaters [18]. The multi European EPIC study which followed 142,605 men and 335,873 women for a median of 8.7 years showed a small inverse association between intake of total fruits and vegetables and CRC risk in non tobacco users [19].…”

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confidence: 99%