Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.
Oh, I see! Sorry, I only read the linked summary, didn’t notice there was more!
They do reference a study about the risk of cancer depending on diet, and that it would support their conclusion that plant matter produces less DNA damage (therefore, less cancer on vegetarians). I see now where the other comment was coming from, thanks.