In a study published in JAMA Internal Medicine, nearly 80,000 adults completed food-frequency questionnaires at baseline and then were divided into five dietary groups: vegan (8% of the population), lacto-ovo vegetarian (29%), pesco-vegetarian (10%), semi-vegetarian (6%), and non-vegetarian (48%).
During 7 years’ follow-up, researchers documented 490 cases of colorectal cancer. Compared with non-vegetarians, all vegetarians combined had a significantly reduced risk for colorectal cancer, When examined by type of vegetarian diet, only pesco-vegetarians had a significant reduction in risk.
Menon Medical Center 