Cancer is the second leading cause of death in Britain, accounting for 25% of all deaths. It has been estimated that diet may be linked to 30-70% of cancers (Doll, 1990). Certain cancers, such as colon, breast and prostate are clearly diet related (Cummings & Bingham, 1998).
Sir Kenneth Calman, Chief Medical Officer, has stated (1997) that "there is a relationship between eating red meat and cancer".
Sir Kenneth Calman, Chief Medical Officer, has stated (1997) that "there is a relationship between eating red meat and cancer".
The Oxford Vegetarian Study found cancer mortality to be 39% lower among vegetarians compared with meat-eaters (Thorogood, 1994).
A study of 23,000 largely vegetarian Seventh Day Adventists found cancer mortality rates to be 50-70% of those of the general population for several cancer sites unrelated to smoking or alcohol (Phillips, 1975).
Professor Nick Day of the University of Cambridge and the European Prospective Study into Cancer has stated that vegetarians may suffer 40% fewer cancers than the general population.
The World Cancer Research Fund's dietary advice to minimise cancer risk involve reducing the intake of dietary fat and increasing the consumption of fruits, vegetables and wholegrains.