In order to reduce non -transferable diseases, sustainable diet is increasingly recommended as a strategy.
Current unhealthy food patterns are considered a contribution to the worldwide pollution of cancer, while certain types of production further tighten environmental problems. Sustainable food, on the other hand, is associated with a statistically reduced risk of cancer and a statistically reduced mortality as a result of cancer, a large systematic review of scientific literature has resulted in the evaluation of data of 2.2 million people. The researchers involved came from Germany, Austria, Switzerland and Groot -Britain.
“The research of the effects of sustainable food on cancer is therefore crucial,” wrote Marina Kasper of the Epidemiology department and preventive medicine at the University of Regensburg and the co-authors, including Tilman Kühn (Meduni Vienna), in Eclinical Medicine/The Lancet Discovery Science.
Mortality falls by twelve percent
In the study, a total of 19 estimates of the effect of a total of 17 global studies from 1983 to 2022 were summarized in the study, the studies that were again analyzed as a whole. “Compliance with sustainable diets showed a significant reduction in cancer incidence (minus seven percent) and cancer mortality (minus twelve percent),” the scientists said.
In any case, the double advantage of sustainable food in terms of health and the environment must also be underlined. For better options to investigate such topics, better standardized approaches must also be found. The individual studies used had some different results.
Share of herb food too low
Calculations of a committee of the medical magazine “The Lancet” showed in 2024 that the frequency of food cancer -related cancer has increased by eight percent between 2016 and 2021. 20 percent of the mortality of cancer in Western industrialized countries is associated with diet, especially one of the share of plant food that is too low.
Source: Krone

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