Can eating meat actually help reduce the risk of cancer? A new study published in Applied Physiology, Nutrition, and Metabolism suggests that animal-sourced protein foods may not only be safe but could offer protective benefits against cancer-related mortality. This finding challenges long-standing assumptions and adds new insight to the ongoing conversation about protein and long-term health. For anyone trying to make sense of the conflicting headlines around meat consumption and disease risk, this research offers a welcome dose of clarity.

The study analyzed data from nearly 16,000 adults aged 19 and older using the National Health and Nutrition Examination Survey (NHANES III). Researchers looked at the types and amounts of protein people consumed—both animal and plant-based—and examined whether these dietary patterns were linked to the risk of death from heart disease, cancer, or any cause. Contrary to common concerns, the results showed no increased risk of death associated with higher intake of animal protein. In fact, there was a modest but statistically significant reduction in cancer-related mortality among those who consumed more animal protein.

This research adds a new dimension to the broader understanding of protein’s role in health. As Stuart Phillips, Professor and Chair of the Department of Kinesiology at McMaster University, explained, “There's a lot of confusion around protein—how much to eat, what kind and what it means for long-term health. This study adds clarity, which is important for anyone trying to make informed, evidence-based decisions about what they eat.” I found this detail striking, especially given the often polarized perspectives on meat in modern dietary discussions.

To ensure the findings were robust, the research team used advanced statistical techniques, including the National Cancer Institute (NCI) method and multivariate Markov Chain Monte Carlo (MCMC) modeling. These methods allowed for a more accurate estimation of long-term dietary intake by accounting for daily fluctuations in what people eat. According to Phillips, employing these rigorous tools was crucial: “It was imperative that our analysis used the most rigorous, gold standard methods to assess usual intake and mortality risk.”

One of the most noteworthy elements of the study was that no significant associations were found between total protein intake—whether from animal or plant sources—and risk of death from any cause, including cardiovascular disease or cancer. When researchers analyzed both plant and animal protein together, the results remained consistent. Interestingly, the data suggested that plant protein had a minimal impact on cancer mortality, while animal protein might offer a small protective effect.

It’s important to note that this was an observational study, which means it cannot establish cause and effect. However, observational research is valuable for identifying trends and associations in large populations. When considered alongside decades of clinical trials, the findings support the idea that both animal and plant proteins can be part of a healthy diet. Lead researcher Yanni Papanikolaou, MPH, emphasized this point, saying, “When both observational data like this and clinical research are considered, it's clear both animal and plant protein foods promote health and longevity.”

These findings are particularly relevant in the context of public health recommendations, which often emphasize plant-based diets while cautioning against high consumption of animal products. While plant-based eating has well-documented benefits, this study suggests that moderate consumption of animal protein should not be dismissed outright. Instead, it may contribute to a balanced, health-promoting diet.

One aspect that deserves mention is the study’s funding source. The research was funded by the National Cattlemen's Beef Association (NCBA), a contractor to the Beef Checkoff. However, the authors stated that NCBA had no involvement in the study design, data collection, analysis, or publication of the findings. Transparency around funding is essential for evaluating research, and in this case, the use of rigorous statistical methods and peer-reviewed publication adds credibility to the results.

In a field where dietary advice can often seem contradictory, this study offers a reassuring message: including animal protein in your diet may not only be safe but could also have potential health benefits, particularly in relation to cancer mortality. While more research is always valuable, especially from independent sources, this study contributes meaningfully to the evolving understanding of how different protein sources affect long-term health outcomes.

For those navigating the often-confusing world of nutrition science, the takeaway is clear. Both plant and animal proteins can play a role in supporting health and longevity. Making informed dietary choices means considering the full body of evidence, and this study adds a compelling piece to that puzzle.

Read more at sciencedaily.com