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Carcinogens are produced when food is cooked at a high temperature. Thus, vegetarians have a decreased consumption of carcinogens, for they don't eat cooked or fried meat. If his or her diet is mostly plant and fruit based, their carcinogen consumption will be relatively low. But, if the vegetarian's diet consists of much cooked and fried food, they will have a high consumption of carcinogens. A raw food diet (plant-based diet without cooking food) is best for maintaining a low level of carcinogen intake, which is shown to decrease the risk of cancer.

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