Pescovegetarians, that is vegetarians who also eat seafood and fish, had a 43% lower risk of colorectal cancer during a 7.3 year follow-up compared to non-vegetarians according to a study from researchers at Loma Linda University in Loma Linda, California, USA.
“Pescovegetarians in particular have a much lower risk [of colorectal cancer] compared with non vegetarians,” the authors of the study noted.
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