Eating meat may protect against cancer-related death, according to McMaster University study

A new study from McMaster University says eating meat will not lead to a higher risk of death. It may even offer protective benefits against cancer-related death.

These conclusions run contrary to advice provided by the Canadian Cancer Society and in several other studies noted by the U.S. National Institutes of Health .

The McMaster researchers published their findings in Applied Physiology, Nutrition, and Metabolism , after analyzing data from nearly 16,000 adults, 19 years and older, from the National Health and Nutrition Examination Survey.

Researchers looked at how much animal and plant protein people typically consume, then asked whether those patterns were associated with risk of dying from heart disease, cancer or other causes.

They found no increased risk of death associated with higher intake of animal protein. On the contrary, the data showed a modest but significant reduction in cancer-related mortality among study subjects who ate 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,” explains Stuart Phillips, professor and chair of the Department of Kinesiology at McMaster University, who supervised the research.

The team employed advanced statistical methods to estimate long-term dietary intake and minimize measurement error.

“It was imperative that our analysis used the most rigorous, gold standard methods to assess usual intake and mortality risk. These methods allowed us to account for fluctuations in daily protein intake and provide a more accurate picture of long-term eating habits,” says Phillips.

The researchers did not find any associations between total protein, animal or plant, and a risk of death from cardiovascular disease or cancer. When both plant and animal protein were included in the analysis, the results remained consistent, suggesting that plant protein has a minimal impact on cancer mortality, while animal protein may even offer a small protective effect.

The findings support eating animal protein as part of a healthy diet.

“When both observational data like this and clinical research are considered, it’s clear both animal and plant protein foods promote health and longevity,” says lead researcher Yanni Papanikolaou, MPH, president, Nutritional Strategies.

The McMaster study focused on animal protein, not specifically on red meat. Nonetheless, the findings are counter to a large body of scientific thinking about red meat and cancer, such as research published by the World Health Organization’s International Agency for Research on Cancer.

The Canadian Cancer Society explicitly states that the intake of red and processed meats should be limited: “Eating red and processed meat increases cancer risk.”

Instead the Cancer Society recommends that we eat a variety of proteins, generally choosing alternatives to red and processed meat. (Red meat includes beef, veal, pork, lamb, mutton or goat.)

While not pointing to particular studies on its website, the Cancer Society says: “Research shows a connection between processed red meat and cancer” and if chicken, turkey and fish don’t contain preservatives, they are “better choices” than processed red meats.

It lists several foods that are good sources of protein that can replace red meat: fish and seafood; chicken and turkey; dairy such as yogurt, cheese and milk; legumes such as beans, peas, lentils and soybeans; nuts and seeds’ and eggs.

The McMaster researchers offered the caveat that observational studies such as this one cannot prove cause and effect. However, they can be valuable for identifying patterns and associations in large populations, they added.

It should also be noted that this research was funded by the National Cattlemen’s Beef Association (NCBA). (The organization was not involved in the study design, data collection and analysis or publication of the findings.)

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