A prospective cohort study of USA healthcare professionals [26] demonstrated that replacing animal protein with vegetable protein—thereby reducing the ingestion of compounds associated with increased cardiovascular and cancer risk, such as cholesterol, saturated fat, insulin-like growth factor (IGF-1), heme iron [27], advanced glycation end products (AGEs), polyaromatic hydrocarbons, and heterocyclic amines produced during high-temperature cooking [28]—is associated with reduced mortality. The gene discussed is IGF1; the disease is cancer.