Many studies show evidence that a plant-based diet reduces the risk of cancer.

The American Institute for Cancer Research (AICR) recommends eating a plant-based diet, primarily vegetables, fruits, grain products, beans, nuts and seeds, with some animal foods. This is the best way to get a variety of plant foods’ cancer-protective nutrients such as fiber, vitamins, minerals and phytochemicals.

A study by Lanou and Svenson, published in the journal Cancer Management and Research, suggests that vegetarian diets are a useful strategy for reducing risk of cancer.

A meta-analysis by Dinu et al, published in the journal Critical Reviews in Food Science and Nutrition, compiled data from 96 studies of vegan and vegetarian diets.  The researchers found that the analysis showed a significant reduced risk of incidence and/or mortality from heart disease and incidence of total cancer.

The Physician’s Committee for Responsible Medicine summarizes some of the research on the plant-based diets and cancer and found that these diets lowered the risk of all-cause mortality, including cancer, in American adults.