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Consuming a plant-based diet could reduce the risk of developing cancer by up to a quarter, according to scientists.
A review of more than 40 studies suggested that those who followed predominantly plant-based diets – including vegetarian and vegan diets – had a lower risk of developing cancer compared to those who consumed meat and dairy products. The reduced risk was particularly notable for stomach, prostate, and colorectal cancers.
The findings, published in the journal Scientific Reports, add to a growing body of evidence supporting the health benefits of plant-based diets. Scientists suggest that the protective effect could be due to the high intake of fiber, vitamins, and minerals provided by plant-based foods.
The researchers hope that the study will encourage more individuals to adopt plant-based diets as a means of reducing their cancer risk and improving overall health.
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