Sustainable Diets Linked to 7% Lower Cancer Risk in Landmark Study

A new study has found that sustainable diets may lower the risk of cancer. Published in eClinicalMedicine on 29 April 2025, the research analysed data from over 2.2 million people across 17 international studies. The findings suggest a clear link between diet sustainability and reduced cancer cases, particularly for lung and stomach cancer. The study was led by Marina Kasper and her team at the University of Regensburg’s Chair of Epidemiology and Preventive Medicine. They examined how closely people’s diets aligned with sustainability criteria, including environmental impact and health benefits. Factors like eating organic foods and avoiding highly processed products were key markers of a sustainable diet.

Participants with the most sustainable diets showed a 7% lower risk of developing cancer. They also had a 12% lower risk of dying from cancer compared to those with the least sustainable eating habits. The strongest reductions were seen in lung and stomach cancer cases. The researchers recommend public health policies to encourage sustainable diets. Suggestions include better food labelling and educational campaigns to raise awareness of the benefits.

The study highlights a measurable connection between diet sustainability and cancer risk reduction. With over 2.2 million participants, the findings provide strong evidence for policy changes. Public health efforts could now focus on promoting diets that benefit both personal health and the environment.