Eating less meat linked to lower cancer risk, large Oxford University study suggests

Cutting down on meat can make you healthier – and lower your risk of certain cancers. That is according to the findings of a recently published study, led by researchers at the University of Oxford.

The study involved just more than 472 000 British adults recruited by the UK Biobank (a genetic and medical database) between 2006 and 2010.

All participants, aged 40 to 70, were required to report how often they consumed meat and fish. Using health records, the research team then calculated the rate of new cancers that developed over an average period of 11 years.