Photo sourced from Wikipedia Commons. Text added by Compassion for Farm Animals

What's good for animals is also good for you

Even if you believe that animals don’t have rights, even if their suffering doesn’t matter to you, even if you think CAFOs don’t damage the environment and that factory farming doesn’t risk creating drug-resistant bacteria, even if you're not concerned that industrial mega-farms undermine traditional rural communities, there is still one very good reason to stop eating animal products:  You.

Consider the following:

“Countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer.”
Physicians Committee for Responsible Medicine
Food for Life Cancer Project

“Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies.”
Dr. An Pan
, National Institutes of Health

“If you’re eating mostly or only fruits, vegetables, nuts, beans, whole grains, and meat substitutes like soy, you may cut your odds of getting heart disease, high cholesterol, high blood pressure, and Type 2 diabetes, compared to a diet that includes a lot more meat.”

“Almost all of the meat, dairy products, and eggs produced in the United States come from industrial food animal production (IFAP) operations that confine thousands of cattle, tens of thousands of pigs, or as many as hundreds of thousands of chickens at a single facility — and produce enormous amounts of animal waste. IFAP raise serious public health concerns for industry workers, rural communities, consumers of animal products, and the general public.”
Johns Hopkins Bloomberg School of Public Health

"Each year in the United States, at least 2 million people acquire serious infections with bacteria that are resistant to one or more of the antibiotics designed to treat those infections. At least 23,000 people die each year as a direct result of these antibiotic-resistant infections. Many more die from other conditions that were complicated by antibiotic-resistant infection...Antibiotics are also commonly used in food animals to prevent, control, and treat disease, and to promote the growth of food-producing animals."
Centers for Disease Control and Prevention

“The health and environmental costs of our meat-based food system might be enough to make you want to swap that steak for a salad—for good.”
Prevention magazine

“Research suggests that people who eat even modest amounts of red meat have a higher risk of developing colon cancer, heart disease, and diabetes, and a higher risk of dying from heart disease, cancer, or any cause.”
Harvard School of Public Health

"The only true nutritional issues for those who consume no animal-based products are getting enough vitamin B-12 and calcium. And these potential deficiencies can easily be remedied with fortified foods or supplements.”
Donald Hensrud, M.D., Mayo Clinic Health Letter

“Two themes consistently emerge from studies of cancer in many sites: vegetables and fruits help to reduce risk, while meat, animal products and other fatty foods are frequently found to increase risk.”
Neal Barnard, M.D., Food for Life Cancer Project

“There is no question that largely vegetarian diets are as healthy as you can get. The evidence is so strong and overwhelming and produced over such a long period of time that it’s no longer debatable.”
Marion Nestle, PhD., New York University

“As with breast cancer, frequent consumption of meat, particularly red meat, is associated with an increased risk of colon cancer."
Physicians Committee for Responsible Medicine, Food for Life Cancer Project

“Those (120,000 study participants) who consumed the highest levels of both unprocessed and processed red meat had the highest risk of all-cause of mortality, cancer mortality, and cardiovascular disease mortality.” National Institutes of Health, Harrison Wein, Ph.D.

“Large studies in England and Germany showed that vegetarians were about 40 percent less likely to develop cancer compared to meat eaters.”  Physicians Committee for Responsible Medicine

“A National Cancer Institute study of 500,000 people found that those who ate the most red meat daily were 30 percent more likely to die of any cause during a 10-year period than were those who ate the least amount of red meat. Sausage, luncheon meats, and other processed meats also increased the risk.”  Mayo Clinic

“A strong body of scientific evidence links excess meat consumption, particularly of red and processed meat, with heart disease, stroke, type 2 diabetes, obesity, certain cancers, and earlier death. Diets high in vegetables, fruits, whole grains and beans can help prevent these diseases and promote health in a variety of ways.”  Johns Hopkins Bloomberg School of Public Health