Vegetarians have a 14 percent lower chance of developing cancer than carnivores, a large study that links meat-eating to a heightened risk of the disease said.
A team of researchers from the University of Oxford analyzed data on more than 470,000 Britons and found that pescatarians had a 10 percent reduced risk.
Compared with people who eat meat regularly — defined as more than five times a week — those who consumed small amounts had a 2 percent lower risk of developing cancer, the study found.
“In this large British cohort, being a low meat-eater, fish-eater or vegetarian was associated with