Ontario: Eating animal-sourced protein foods is not associated with a higher risk of death and may even offer protective benefits against cancer-related mortality, according to new research.
The study, published in Applied Physiology, Nutrition, and Metabolism, analyzed dietary and health data from nearly 16,000 adults aged 19 and older, collected through the National Health and Nutrition Examination Survey (NHANES III).
Researchers assessed the impact of both animal and plant protein consumption on long-term health outcomes, including overall mortality, cardiovascular disease and cancer. The results showed no increased risk of death linked to higher intake of animal protein. In fact, individuals who consumed more animal protein recorded a modest but statistically significant reduction in cancer-related mortality.
Stuart Phillips, Professor and Chair of the Department of Kinesiology at McMaster University, who supervised the research stated that, “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.”
To ensure accuracy, the team used advanced statistical techniques, including the National Cancer Institute (NCI) method and multivariate Markov Chain Monte Carlo (MCMC) modelling. These methods helped minimize errors by accounting for daily fluctuations in protein intake.
The findings showed no associations between total protein, animal protein or plant protein and risk of death from any cause, cardiovascular disease, or cancer. Even when both protein sources were analyzed together, results remained consistent. Researchers noted that plant protein had minimal influence on cancer mortality, while animal protein appeared to provide a small protective benefit.
While observational studies cannot establish direct cause-and-effect relationships, they are important for identifying population-wide trends. Combined with evidence from clinical trials, the findings support the role of animal proteins as part of a balanced diet.
Lead researcher Yanni Papanikolaou, MPH, president of Nutritional Strategies noted that, “When both observational data like this and clinical research are considered, it’s clear both animal and plant protein foods promote health and longevity.”
The research was funded by the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff. The NCBA was not involved in the study design, data collection, analysis, or publication of the findings.
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