What is the link between Meat and Cancer?

There are several factors that are believed to link meat and cancer. They range from the protective and cancer-fighting qualities that meat lacks compared to other foods to characteristics and chemicals which can contribute to the development of cancer. The way that meat is prepared can also increase its carcinogenic properties. There are also some meats that are more likely to contribute to the development of cancer than others, though overall it is best to limit all meat consumption.
One of the major factors of the link between meat and cancer is that it does not possess several qualities that can help the body fight cancer. It has a low fiber content, which means that it can make the digestive system sluggish and ineffective. Meat also lacks the antioxidants that can fight the growth of cancer cells.
There are also several chemical properties in meat which can make it carcinogenic. Some kinds of meat have cancer-causing compounds. The high protein content in meat can be problematic, as it breaks down into ammonia, which can be carcinogenic. Many cuts also have high saturated fat, which can lead to the increased development of the hormones that allow cancer cells to grow.
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