A recent study from McMaster University indicates that consuming meat does not increase the risk of death and may even provide protective benefits against cancer-related mortality. This research challenges existing guidelines from the Canadian Cancer Society and findings from various studies referenced by the U.S. National Institutes of Health.

The study, published in the journal Applied Physiology, Nutrition, and Metabolism, analyzed data from nearly 16,000 adults aged 19 and older, sourced from the National Health and Nutrition Examination Survey. Researchers examined the typical intake of animal and plant proteins and assessed whether these consumption patterns correlated with mortality risks from heart disease, cancer, or other causes.

The findings revealed no significant increase in death risk associated with higher animal protein intake. In fact, the data suggested a modest but notable reduction in cancer-related deaths among participants who consumed more animal protein. "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," said Stuart Phillips, a professor and chair of the Department of Kinesiology at McMaster University, who oversaw the research.

The research team utilized advanced statistical methods to accurately estimate long-term dietary intake and reduce measurement errors. Phillips emphasized the importance of using rigorous methods to assess usual intake and mortality risk, allowing for a clearer understanding of long-term eating habits.

The study found no links between total protein intake—whether animal or plant—and the risk of death from cardiovascular disease or cancer. When both types of protein were analyzed together, the results indicated that plant protein had a minimal effect on cancer mortality, while animal protein might offer a slight protective benefit. This supports the inclusion of animal protein in a balanced diet.

Lead researcher Yanni Papanikolaou, president of Nutritional Strategies, stated, "When both observational data like this and clinical research are considered, it’s clear both animal and plant protein foods promote health and longevity."

While the McMaster study focused on animal protein, it did not specifically address red meat. This is significant as it contradicts a substantial body of research linking red meat consumption to cancer, including studies from the World Health Organization’s International Agency for Research on Cancer. The Canadian Cancer Society advises limiting red and processed meat intake, stating, "Eating red and processed meat increases cancer risk," and recommends a variety of protein sources, favoring alternatives to red and processed meats.

The Cancer Society highlights that processed red meat is associated with cancer risk and suggests that unprocessed options like chicken, turkey, and fish are preferable. They also recommend other protein sources such as fish, dairy, legumes, nuts, seeds, and eggs.

The researchers acknowledged that while observational studies like theirs cannot establish cause and effect, they are valuable for identifying patterns and associations within large populations. It is also important to note that the study was funded by the National Cattlemen’s Beef Association, although the organization did not participate in the study's design, data collection, analysis, or publication.