Type of diet that reduces cancer risk identified

Veganism, lacto-ovo-vegetarianism and pesco-vegetarianism can reduce the risk of developing certain types of cancer, according to Nuriya Dianova, a first category dietitian and gastroenterologist, executive director of the ANO Research Center "Healthy Nutrition".

As reported by BAKU.WS with reference to "Gazeta.Ru", in August 2025, a study was published on the connection between various types of vegetarian diets and cancer risk. According to its data, younger vegans showed lower rates of breast and prostate cancer. Elderly people following pesco-vegetarianism had lower rates of colorectal cancer and breast cancer.

In addition, vegans and lacto-ovo-vegetarians were less likely to develop oncological diseases associated with lymphoproliferative processes and lymphoid leukemias. All vegetarian groups, especially lacto-ovo-vegetarians, showed a reduced risk of developing stomach carcinoma. According to the specialist, this indicates mechanisms for reducing the frequency of certain types of cancer, primarily those associated with the gastrointestinal tract.

Dianova also emphasized that processed meat is a significant risk factor for stomach cancer and colorectal cancer. During smoking, salting, and adding nitrites and preservatives, carcinogenic compounds can form in meat, damaging the DNA of intestinal cells and contributing to tumor development.

According to the expert, the predominance of plant foods in the diet can play a preventive role against the two most common types of cancer - breast and colorectal. Reducing consumption of processed and red meat, replacing it with fish, eggs and dairy products, including plant sources of protein, as well as regular consumption of vegetables, greens, fruits and berries can positively affect cancer risks.