Plant-Based Diet Reduces Colon Cancer Risk

Carcinogenic levels drop 70 percent in just two weeks when people ate less meat.

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What happens when 20 African-Americans eat a traditional rural South African diet containing less than 20 percent of their usual meat consumption? According to a study conducted by the University of Pittsburgh, a dramatic 70 percent decrease in their secondary bile levels, which are closely correlated with increased incidences of colon cancer. Lead study author Stephen J.D. O’Keefe, MD noted that “In just two weeks, a change in diet from a Westernized composition to a traditional African high-fiber, low-fat diet reduced these biomarkers of cancer risk, indicating that it is likely never too late to modify the risk of colon cancer.”

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