Cancer risk is strongly influenced by diet. Populations that eat mostly whole plant foods have lower rates of many common cancers, while diets high in animal protein, saturated fat, and processed meats are linked to higher risk.
The World Health Organization classifies processed meat as carcinogenic to humans and red meat as probably carcinogenic. Mechanisms include heme iron, N-nitroso compounds, IGF-1 stimulation from animal protein, and chronic inflammation from excess fat.
A low-fat, whole-food plant-based diet supports immune function, helps maintain a healthy weight, and removes many of the dietary promoters of cancer growth. Doctors such as John McDougall, MD and Caldwell Esselstyn, MD have long documented how plant-centered eating fits into cancer prevention and recovery alongside medical care.
If you or a loved one is facing cancer, work with your oncology team—and ask them about diet as part of treatment, not instead of it. For deeper reading, see Dr. McDougall, NutritionFacts.org, and the books listed on the home page.