Lower Risk of Certain Cancers: Research consistently links vegan diets to a reduced risk of several cancers, particularly colorectal, prostate, and breast cancers. Plant-based eating is rich in phytochemicals, antioxidants, and fiber—all of which help protect cells from damage and support detoxification. Cruciferous vegetables like broccoli and kale contain compounds that may inhibit tumor growth. Avoiding processed and red meats, classified as carcinogens by the WHO, further decreases cancer risk. High fiber intake promotes healthy digestion and reduces colon cancer risk by speeding up waste transit. Additionally, lower levels of insulin-like growth factors in vegans may slow cancer cell proliferation. Overall, a diverse vegan diet strengthens the body’s natural defenses against cancer development.
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