A large new study has found that consuming animal protein is not associated with an increased risk of death from cancer, heart disease, or any other cause.
This research, which followed nearly 16,000 American adults for up to 18 years, instead revealed a surprising and modest protective effect against cancer mortality.
Published in the journal Applied Physiology, Nutrition, and Metabolism, the study challenges widely circulated claims from a 2014 analysis that linked higher meat consumption with sharply increased cancer risk.
The researchers, based at McMaster University, analyzed data from the Third National Health and Nutrition Examination Survey, which included almost 4,000 deaths between 1988 and 2006.
Unlike many nutrition studies that rely on self-reported dietary recall, this investigation applied advanced statistical modeling to estimate long-term protein intake with greater accuracy.
The results showed no evidence that eating more animal protein increased overall mortality.
In fact, higher intake was associated with a lower risk of cancer death, and the protective effect was dose-dependent, meaning greater consumption corresponded with greater benefit.
This finding contradicts the theory that protein intake, by raising insulin-like growth factor 1 (IGF-1), drives cancer growth.
The study found no connection between IGF-1 levels and death from cancer, heart disease, or any cause, further undermining the idea that animal protein is biologically harmful.
It is important to place these findings in context.
The study did not differentiate between processed and unprocessed animal proteins, and it did not measure other health-promoting compounds like fiber and antioxidants that are abundant in plant-based foods.
While this analysis supports the safety of animal protein in moderate amounts, it does not suggest unlimited consumption.
Other well-established evidence indicates that heavily processed meats, such as sausages and bacon, can increase the risk of chronic disease.
The key takeaway is balance.
A healthy dietary pattern includes fruits, vegetables, whole grains, lean proteins, and healthy fats, while limiting processed foods, added sugars, and unhealthy oils.
The larger lesson from this research is that nutrition science is complex, and single studies rarely tell the entire story.
However, with its rigorous methodology and large sample size, this investigation offers reassurance that animal protein in typical amounts does not shorten life expectancy and may, in fact, contribute to longevity through reduced cancer mortality.
The findings underscore that food choices should be guided less by fear and more by a focus on variety, moderation, and overall dietary quality.
When viewed in this light, animal protein can be seen not as a threat but as one component of a balanced, health-promoting diet.