Plant-based cancer prevention

The natural question: Are vegetarians more resistant to cancer because they don't eat meat? Or is it because of what they eat instead?

It's true plant-based foods, such as fruits, vegetables, legumes, nuts and whole grains, are packed with nutrition. And research has also shown that eating lots of them is linked with lower cancer rates.

An explanation: Plants produce many phytochemicals (literally, plant chemicals) that may protect cells from damage. Phytochemicals have many beneficial effects, including that they are anti-inflammatory, says Murad.

Another way plant-based foods may prevent cancer is by boosting fiber consumption. Young women who ate the most fiber-rich diets were 25% less likely to get breast cancer later in life, a study found. Other research finds that each 10 grams of daily fiber could lower the risk of colorectal cancer by 10%.

Or it could be even simpler still, suggests Murad. "When people eat a more plant-based diet, they naturally consume fewer calories, which helps to maintain a healthy weight." Vegetarians are less likely to be overweight, a known risk factor for some types of cancers.