A nurse is assisting with preparing a presentation for a health fair about dietary guidelines to reduce the risk of cancer. Which of the following information should the nurse include in the presentation?

A. Reduce intake of whole grains: Whole grains contain fiber, antioxidants, and phytonutrients that help lower cancer risk by supporting healthy digestion and reducing inflammation. Limiting them removes protective nutrients that assist in regulating cell growth. Reduced whole-grain intake is not recommended in cancer-prevention guidelines. B. Increase intake of saturated fats: Saturated fats are associated with inflammation, obesity, and cardiovascular strain, all of which can raise overall cancer risk. Higher intake contributes to hormone-related cancers and metabolic stress. Dietary guidelines consistently encourage limiting, not increasing, saturated fats. C. Reduce intake of legumes: Legumes supply fiber, plant protein, and micronutrients that support colon health and reduce carcinogenic processes in the bowel. They help stabilize blood glucose and decrease inflammatory responses. Reducing them removes valuable cancer-protective dietary components. D. Increase intake of fatty fish: Fatty fish contain omega-3 fatty acids that reduce inflammation, support cellular health, and may inhibit tumor growth. Regular intake is associated with lower risk of several cancers, including colorectal and breast cancer. Including fatty fish aligns with major cancer-prevention nutritional guidelines.