SPEAKIN’ OUT NEWS
As March marks Colorectal Cancer Awareness Month, a major new international study published in the British Journal of Cancer is reshaping the conversation around plant-based eating and cancer risk. With colorectal cancer cases rising among younger adults worldwide, researchers are taking a closer look at how diet influences long-term risk. While vegetarian and pescatarian diets were linked to lower rates of several major cancers, the study found that vegans had a roughly 40% higher risk of developing colorectal (colon) cancer compared to meat-eaters.
The long-term research tracked more than 1.8 million people across the U.S., U.K., India, and Taiwan over an average of 16 years. Participants followed five primary diets: meat-eaters, poultry-eaters (no red meat), pescatarians, vegetarians, and vegans.
Vegetarians showed significantly lower risks of multiple myeloma (31%), kidney cancer (28%), pancreatic cancer (21%), prostate cancer (12%), and breast cancer (9%) compared to meat-eaters. Pescatarians also saw lower risks of colorectal, breast, and kidney cancers.
So why the elevated colon cancer risk among vegans? Researchers suspect lower calcium intake may play a role. Calcium helps bind harmful compounds in the gut before they cause damage. Some experts noted that earlier vegan populations consumed fewer fortified foods than today’s plant-based eaters, which may have influenced results.
Importantly, the study does not suggest that meat-heavy diets are safer. Processed meats like hot dogs and sausages remain strongly linked to cancer risk. Researchers emphasized that balanced diets — rich in fiber, vegetables, and healthy fats, and moderate in fish or lean meat — appear to offer the most protective benefits.
As health advocates promote screening beginning at age 45 during Colorectal Cancer Awareness Month, experts say the broader message remains clear: eliminating meat alone doesn’t guarantee better health. Smart substitutions, adequate micronutrients, and limiting ultra-processed foods matter most in reducing long-term cancer risk.