It has been scientifically demonstrated that increased fruit and vegetable consumptions lowers the risk of cancers. Also, the consumption of meat and animal fats increases the risk of developing cancer. Eating more fruits and vegetables and/or reducing the consumption of animal products has been shown to reduce the risk of the following cancers: lung, stomach, breast, colon, mouth, liver, cervix, esophagus, prostate, bladder, pancreas, larynx.

A 2005 study by the European Prospective Investigation into Cancer shows that diets high in fiber and low in read meat consumption appear to reduce the risk of colon cancer.

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