What dietary component should be decreased to support cancer prevention?

Decreasing animal protein can support cancer prevention for several reasons rooted in research. High consumption of red and processed meats has been associated with an increased risk of certain types of cancers, particularly colorectal cancer. This correlation may be due to various factors including the presence of carcinogenic compounds formed during the cooking of meat at high temperatures, as well as the heme iron found in red meat, which may promote carcinogenesis.

Additionally, diets high in animal protein can be associated with lower intakes of plant-based foods that are rich in protective nutrients, such as fiber, antioxidants, and phytochemicals, which are found in fruits, vegetables, and whole grains. These plant-based foods are known for their cancer-fighting properties, emphasizing the importance of dietary balance.

Furthermore, focusing on reducing animal protein consumption encourages a shift towards more plant-based dietary patterns, which have been shown in studies to be beneficial for overall health and to lower cancer risk.

In contrast, whole grains, fruits, vegetables, and healthy fats are typically associated with health benefits and are linked to a lower risk of chronic diseases, including cancer. These components are rich in nutrients that can support immune function, reduce inflammation, and provide necessary antioxidants. Thus, the emphasis on decreasing animal protein aligns with the