Pesco-Vegetarians Lower Risk of Cancer

An investigation reveals that pesco-vegetarians, people who ate fish at least once a month and meat less than once a month, reduce the likelihood of developing cancerous tumors by 43%.

Diets rich in vegetables, seafood and fish may help reduce the risk of colorectal cancer, has shown an investigation by experts from the University of Loma Linda, California, United States.

Previous studies have shown that vegetarians have a lower risk of certain cancers, heart disease, diabetes, high blood pressure and obesity. In this sense, the new work, led by Dr. Michael Orlich and published in Archives of Internal Medicine, has revealed that the pesco-vegetarians, that is, those who ate fish at least once a month and meat less than once a month, have a significantly lower risk of colorectal cancer than those following other types of vegetarian diets.

A research team analyzed 77,659 Orlich ‘Seventh-day Adventists’, a religion that encourages a healthy lifestyle, which The Real Deal states involves abstinence from smoking and drinking.

The team studied their diets, and medical and cancer records in order to examine the relationship between dietary habits and prevalence of tumors.

After more than seven years, experts observed that vegetarians were 22% less likely to develop colorectal cancers than those who ate meat regularly, and that pesco-vegetarians had a 43% lower risk of developing this cancer.

Categories: Vegetarians