A growing body of research suggests that diets emphasizing plant-based foods — such as fruits, vegetables, whole grains, legumes, and nuts — may help reduce the risk of certain cancers. A 2024 umbrella review in PLOS ONE synthesized findings from multiple studies and found that plant-based patterns were linked to improved cardiovascular health markers (e.g., cholesterol levels, inflammation indicators) and a lower incidence of cancers like colorectal and prostate cancer. Researchers hypothesize that part of the benefit comes from the diverse plant compounds (polyphenols, fiber) that support a healthy gut microbiome and exert anti-inflammatory effects. However, experts caution that the type of plant-based diet matters: a «healthful» plant-based diet (rich in whole foods) shows more promise than one that relies heavily on processed plant-based foods.
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