Plant-based diet, including seafood and fish may reduce the risk of colorectal cancers, finds a US study. The study published in JAMA Internal Medicine provides new insight into health benefits of different types of plant-based diets.

Study’s lead researcher Dr. Michael Orlich, an assistant professor in medicine and public health at Loma Linda University in California, said, “We were surprised to find that pescovegetarians had a significantly lower risk of colorectal cancers than people on other vegetarian diets”.

As per researchers, pescovegetarians are those who eat fish at least once a month and meat less than once a month.

The researchers took the help of dietary questionnaires, medical records, and cancer registries to assess the link between eating habits and cancer registries to know the link between eating habits and cancer prevalence in a nationwide sample of 77,659 Seventh-Day Adventists.

For around 7.3 years, the volunteers were followed. In the follow-up period, there were 380 cases of colon cancer and overall, there were 110 cases of rectal cancer. The study found that in comparison to meat eaters, the vegetarians were 22% less likely to suffer from colorectal problems.

Pescovegetarians had the biggest reduction, 43%. In the case of lacto-ovo vegetarians, those who consume eggs and dairy and have limited intake fish and meat, less than once a month, the risk reduction was 18%.

Vegans, who eat eggs, dairy, fish, and meat less than once a month, had a 16% reduced risk. Semi-vegetarians had 8% risk reduction. Dr. Leonard Saltz, chief of the gastrointestinal oncology service at Memorial Sloan Kettering Cancer Center in New York, affirmed that good part is person does not need to quit eggs, dairy and fish to reduce the risk of cancer.

Saltz said that to a certain extent, one can adjust his diet and include fruits and vegetables and seafood. Saltz said that they are not asking to not have junk, but it should be once in a while case and not a regular occurrence.