The study did not assess ultra-processed foods or directly compare results with Britain’s NHS dietary guidelines.

Experts from Cancer Research UK and the World Cancer Research Fund caution that the findings are informative but not definitive, recommending a balanced diet rich in wholegrains, fruits, vegetables, and limited processed and red meat.

The article originates from One News Page, which aggregates stories from sources including Sky News.

Future research directions include investigating molecular pathways, genetics, microbiome interactions, and personalized nutrition using integrative multi-omics approaches.

Authors suggest plant-based diets may reduce exposure to heme iron, nitrates, and advanced glycation end products, and support gut health through high fiber and beneficial microbiota.

Cancer Research UK cautions that while the study is high quality, findings are not definitive and require confirmation in larger, more diverse populations.

A large, multi-continental study involving about 1.8 million people finds that vegetarian diets are associated with a lower risk of several cancers, while vegan diets do not show the same protective effect and may be linked to a slightly higher risk of bowel cancer.

Limitations include residual confounding and misclassification typical of observational studies, though the large prospective design strengthens confidence; randomized long-term diet trials would be valuable but are challenging.

Overall, the piece highlights a notable potential health benefit of vegetarianism based on the cited study, though it lacks in-text specifics about the study design in the provided text.

Experts emphasize that, while intriguing, the findings are not definitive and need validation in broader populations.

Authors and external experts stress that observed patterns do not imply causal conclusions and call for further research across diverse groups.

Researchers suggest the reduced cancer risk is not solely due to overall healthier lifestyles; meat consumption itself and factors like cooking-related chemical changes and nitrates in processed meat may play a role.