Sad.  You need to do some reading of the professional literature. It is
clear that the "animal protein," which contains amino acid profiles
very similar to some vegetable protein sources, is not the root cause.
If you steam salmon, for example, you create massive amounts of
oxidized cholesterol.  If you steam a vegetable source of protein that
has a similar amino acid profile, you get zero oxidized cholesterol.
Then there is the iron content, which is more bioavailaible in meat,
and the arachidonic acid, which is not present in meat, and so on.

The professional literature makes it clear that linoleic acid is the
fuel for the "common Western cancers."  "Trans fat" could be "bad," if
it has a high linoleic acid content, but something like partially
hydrogenated coconut or palm kernel oil is fine, unless there are other
things in it that are not found in the natural product, such as a toxic
nickel level.  Perhaps you would like to define "trans fat" for us all
here, but I insist on scientific precision.  Fatty acid molecules are
simple and well-known, so you should be able to tell us which molecules
are present and in what amounts, in this substance you refer to as
"trans fat."