This study finds that vegetarians, fish-eaters and people who eat low levels of meat (five or fewer times a week) have a lower risk of all cancers than people who eat regular levels of meat (more than five times a week): 14% lower for vegetarians, 10% lower for fish-eaters, and 2% lower for low meat-eaters. The authors stress that some of the difference may be due to confounding factors such as smoking, alcohol consumption and physical activity. The study is based in the UK and had 472,377 participants.