Vegetarian Diet

Meat consumption, legume intake, and colon cancer:

The risk of colon cancer was found to be increased in individuals with a high meat consumption, a low legume consumption, and a high body mass index compared to their low meat consumption, high legume consumption and low body mass counterparts in this 6 year prospective study examining 32,051 white participants. Compared to non-meat eaters, individuals eating meat at least 1 time per week had an 85% increased risk of colon cancer. Participants who ate red meat at least 1 time per week had a risk 1.9 times that of those who abstained from eating red meat. Those who ate white meat at least 1 time per week had a risk 3.2 times that of those who abstained from eating white meat. Legume consumption of >2 times/week compared to <1 time/week was associated with a 47% reduction in risk of colon cancer. Finally, a body mass index >25.6 kg/m2 was associated with a risk 2.63 times that of a body mass index less than 22.5 kg/m2. (2)