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Choosing protein from sources other than meat has also been linked to lower rates of cancer. When meat is cooked, especially grilled or broiled at high temperatures, carcinogens can form on the surface of the meat. And processed meats like sausages, salami and bologna usually contain nitrosamines, although there are products now available that are free of these carcinogens.
Data from one million participants in the European Prospective Investigation Into Cancer and Nutrition trial found that those who ate the least fish had a 40 percent greater risk of developing colon cancer than those who ate more than 1.75 ounces of fish a day. Likewise, while a diet high in red meat was linked to an increased risk of prostate cancer in the large Selenium and Vitamin E Cancer Prevention Trial, among the 35,534 men in the study, those who consumed at least three servings of fish a week had half the risk of advanced prostate cancer compared with men who rarely ate fish.
Another study, which randomly assigned more than 19,500 women to a low-fat diet, found after eight years a 40 percent reduced risk of ovarian cancer among them, when compared with 29,000 women who ate their regular diets.
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