A large-scale study involving over 1.8 million people has revealed a correlation between vegetarian diets and a reduced risk of several types of cancer, while simultaneously identifying an increased risk of one specific form of the disease. The research, conducted by Oxford University and analyzed as of February 27, 2026, compared cancer incidence rates across five dietary patterns: vegan, vegetarian, pescatarian, poultry-only and meat-inclusive.
The findings, published this week, indicate that vegetarians experienced a 21 percent lower risk of pancreatic cancer, a 9 percent reduction in breast cancer cases, and a 12 percent decrease in prostate cancer diagnoses compared to those who regularly consume meat. Further analysis showed a 28 percent lower risk of kidney cancer and a 31 percent reduction in multiple myeloma among vegetarians, according to the study.
However, the research also highlighted a significant anomaly: vegetarians demonstrated nearly a doubled risk of esophageal squamous cell carcinoma, the most common form of esophageal cancer. Ellen Kampman, professor of nutrition and disease at Wageningen University, noted that while the findings regarding reduced cancer risk largely confirm existing knowledge, the scale of the study – the largest of its kind to date – allows for more definitive conclusions about rarer cancer types. “In principle, we already knew this,” Kampman stated. “What makes this research groundbreaking is the sheer number of participants. This allows us to draw conclusions about rarer forms of cancer with greater certainty.”
The study differentiated between dietary patterns, revealing a distinct pattern among vegans. Vegans exhibited a higher risk of colorectal cancer compared to meat-eaters, a finding that diverges from expectations given the established link between red and processed meat consumption and colorectal cancer. No significant differences were observed between vegetarians and meat-eaters regarding the incidence of bowel, stomach, liver, lung (in non-smokers), uterine, ovarian, or bladder cancers.
Researchers, funded by the World Cancer Research Fund, followed participants over an extended period. Kampman emphasized that the increased risk of esophageal cancer in vegetarians warrants further investigation, but cautioned against drawing definitive conclusions. The study’s findings do not necessarily equate to a blanket recommendation for vegetarianism, she added. “We do not advise eliminating meat or dairy, but guidelines do recommend reducing consumption compared to the past.”
The study involved data collection from individuals across three continents, providing a broad demographic base for the analysis. Approximately three million people in the United Kingdom identify as vegetarian, and interest in plant-based diets is growing globally, according to Tim Key, emeritus professor of epidemiology at Oxford Population Health.
