Colon Cancer Prevention with a Plant-Based Diet

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I. Executive Summary

It has long been known that vegetarians have a substantially reduced risk of colon cancer. Several studies have shown that vegetarians have a reduced risk of colon cancer of 46%-88%, and, as might be expected, a 54% reduced risk of colon adenoma, plus a 200% reduced risk of advanced adenoma. Vegetarians also have a lower prevalence of risk factors for colon cancer. These include a much lower risk of hyperinsulinemia secondary to metabolic syndrome, lower risk of obesity, and a much lower risk of Crohn’s disease. Vegetarians also have lower levels of CRP (cardio reactive protein) indicating a lower inflammatory status. This has also been correlated with a better prognosis for colon cancer.

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