Sustainable Diets Linked to Lower Cancer Risk in Landmark Study

A large-scale study has found that sustainable diets may lower cancer risk and related deaths. Published in eClinicalMedicine on 29 April 2025, the research analysed data from over 2.2 million participants across 17 international studies. The findings suggest a clear connection between diet, environmental impact, and long-term health.

The study defined sustainable diets as those rich in plant-based and unprocessed foods, such as legumes, whole grains, nuts, and fruits. These foods are both nutrient-dense and require fewer resources to produce. In contrast, diets high in meat, sugar, and heavily processed products were linked to poorer health and environmental outcomes.

Researchers used scientific indices to measure sustainability, factoring in environmental impact and health benefits. They found that people with the most sustainable eating habits had a 7% lower risk of developing cancer. The reduction was even greater—12%—for deaths caused by cancer. The strongest effects were seen in lung and stomach cancer cases. The study also highlighted the role of organic food consumption and the avoidance of ultra-processed items. Based on these results, the team recommended public health policies to encourage sustainable diets. Proposed measures included better food labelling and educational campaigns.

The analysis provides evidence that sustainable diets could reduce cancer risk and mortality. Policymakers may now consider dietary guidelines that benefit both human health and the environment. Further research could explore how specific foods influence different types of cancer.