Diet |
 Vegetarian/Vegan Diet  | An October, 2001 study by Yale School of Medicine researchers has found that a diet high in cholesterol, animal protein and vitamin B12 is linked to increased risk of a specific type of esophageal and stomach cancer, known as adenocarcinoma of the esophagus and gastric cardia, that has been increasing rapidly. The number of cases increased by 300% between the mid-1970s and 2000, according to lead author Susan Mayne, associate professor in the Department of Epidemiology and Public Health at Yale School of Medicine, and associate director of the Yale Cancer Center.
The researchers found that plant-based nutrients such as dietary fiber, dietary beta-carotene, folic acid, vitamin C and vitamin B6 were associated with lower risk of these kinds of cancers.
"We found that many animal-based nutrients found in foods of animal origin are strongly associated with risk of developing these types of cancers and we were able to identify nutrients that presumably would be protective," said Mayne. "We also found that regular users of vitamin C supplements were at significantly lower risk of stomach cancer."
"Our results suggest that prevention strategies for these cancers should emphasize increased consumption of plant foods, decreased consumption of foods of animal origin with the possible exception of dairy products, and control of obesity." |
Weight Loss| | During analysis of the data from a Yale study (see link between Increased Risk of Stomach Cancer and treatment Vegetarian/Vegan Diet) the research team found that obesity is strongly linked with risk of these cancers. "The increase in the prevalence of obesity in the United States certainly contributes to the time trends... Our results suggest that prevention strategies for these cancers should emphasize increased consumption of plant foods, decreased consumption of foods of animal origin with the possible exception of dairy products, and control of obesity." |
Increased Fish Consumption| | Study subjects who ate two or more servings of fish weekly had a much lower risk for esophageal, stomach, colon, rectum, and pancreatic cancers than those who avoided fish. In fact, the rates of these types of cancer were 30 to 50 percent lower among fish eaters. High fish consumption was also associated with lower risks for cancers of the larynx (30 percent lower risk), endometrial cancer (20 percent lower risk), and ovarian cancer (30 percent lower risk). |
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