WHY ARE PEOPLE ON FAT-RICH DIETS AT SUCH RISK?

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We have now discussed at some length how the injestion of certain vegetables (or important substances they contain as dietary supplements) can act to neutralize carcinogenically dangerous substances which can get into or somehow be formed within us. We have also mentioned that people who eat a fat-rich diet will probably have less appetite for the fruits and vegetables which contain these wonderful cancer risk-reducing substances. Simply put, far too many people who live in the more affluent countries like to eat all of their favorite fat-rich foods instead of a diet rich in fruits and vegetables because the fat-rich foods taste better to them. But there is still another reason why these people should lower their caloric intake of fat to 20-25% from the 40-70% range that so many of them are in. Fat molecules within us can form "lipid peroxides". These lipid peroxides can destroy the beneficial antioxidants that we injest in fruits and vegetables or as dietary supplements.(ref needed) This mechanism obviously works against the whole idea of injesting antioxidants to reduce cancer risk. Because this is material is intended to deal with cancer risk reduction, we have said nothing about how injested fat (especially saturated--with hydrogen atoms--fat, as opposed to mono- or polyunsaturated fat) can lead to the atherosclerotic plaques that form on the inner surface of our blood vessels to produce circulatory disease (with the liklihood of high blood pressure, heart attack or stroke which happens when these plaques break away to dam up blood vessels in the heart or brain). Also, fats have toxic breakdown products that can enter the bloodstream from the gastrointestinal tract if they remain there too long.