Slash Your Cancer Risk with This Simple Lifestyle Change

A study published in the European Journal of Cancer examined 260,000 middle-aged British women and found that those who ate just 9 grams (!) of processed meat daily had a 15% higher chance of dying from breast cancer compared to those who avoided these products altogether. According to The Times, this new research was combined with ten previous studies, covering 1.7 million women and 40,000 breast cancer cases. The findings showed that processed meat consumption increased breast cancer risk by about 10% in postmenopausal women.

It’s incredibly little—practically just a bite of processed meat, like one or two slices of salami or cold cuts. Unfortunately, even these few grams of processed meat seem enough to raise breast cancer risk. And if other risk factors are present in your life, that 10-15% increase is definitely worth paying attention to.

A 2012 analysis reviewed all previous studies and found that vegetarians had significantly lower cancer rates. Only vegans outperformed them, showing even fewer cancer cases—not just compared to meat-eaters but also compared to vegetarians. Another study compared the classic omnivorous diet to vegan women’s cancer rates. It revealed that vegans had 34% fewer female-specific cancers. Plus, the control group already ate less meat than average, consuming processed meats only twice a week.

Why Do Plant-Based Eaters Have Lower Cancer Risk?

Experts point to IGF-1, a hormone that promotes cancer growth. Eating animal protein raises IGF-1 levels, increasing the chance of cancerous changes. Studies comparing IGF-1 levels in meat-eaters, vegetarians, and vegans show significantly lower levels in those on plant-based diets. Vegans also tend to struggle less with obesity, diabetes, and high blood pressure—factors that contribute to cancer risk. All this means cutting back on meat—especially processed red meats like salami, bacon, and sausage—is a smart move for lowering your cancer risk. Many studies back this up, and even the WHO confirms these meats contain carcinogens.