Did you <i>read</i> the linked article?<p>Did you read it <i>far enough to get to the part about correlating foods with cancer risk</i>?<p>If you did, you are implicitly saying that broad-based search for significance on survey-based data sets is good enough science to plan your entire lifestyle around it.<p>Many people saying similar things does not make any of them correct.  Being correct makes them correct.  And to be correct, we have a religious ritual known as the scientific method, wherein the value of your conclusion is dependent not only on the strength of your data, but also how you collected it, and even how you asked the question that you wanted to answer.<p>According to the article, the overwhelming majority of dietary studies do not strictly adhere to the ritual, and therefore produce unreliable results.  So if you would, please indicate the biochemical mechanism by which ingested meats promote any single type of cancer.<p>When you say &quot;saturated fat&quot;, &quot;trans fat&quot;, and &quot;animal cholesterol&quot;, you are eliding over the fact that these are not specific chemicals, but broad classes of many different chemicals, each of which has a distinct biochemical role in humans.<p>For instance, the trans fats in meats and dairy are, specifically, vaccenic acid (18:1 trans-11) and rumenic acid (18:2 cis-9 trans-11), along with a few other conjugated linoleic acids.  They are produced by gut bacteria.  There&#x27;s a fun article about those, showing how rumenic acid is actually the trans fat that prevents breast cancer in rats, by interrupting the normal conversion of VA to RA. [0].<p>The trans fats in partially hydrogenated oils are an entire zoo of chemicals, most of which are not naturally produced by the intestinal flora of livestock animals.<p>And stearic acid (18:0) and lauric acid (12:0) are <i>probably</i> healthier in isolation than palmitic acid (16:0) and myristic acid (14:0).  Meats, while having a higher saturated fat fraction than vegetable oils, also have more stearic acid in proportion to palmitic.<p>Additionally, humans can and will convert stearic acid (18:0) to oleic acid (18:1 cis-9) with stearoyl-CoA 9-desaturase, and palmitic (16:0) converts to palmitoleic acid (16:1 cis-9) by the same enzyme.<p>So what chemical present in <i>all meat</i> promotes the cancers?<p>[0] <a href="http:&#x2F;&#x2F;jn.nutrition.org&#x2F;content&#x2F;134&#x2F;10&#x2F;2698.abstract" rel="nofollow">http:&#x2F;&#x2F;jn.nutrition.org&#x2F;content&#x2F;134&#x2F;10&#x2F;2698.abstract</a>