A regular intake of animal-sourced protein foods can prevent cancer-related mortality, a landmark study has revealed.
Researchers from McMaster University in Canada have found that eating meat can offer protective benefits against death among people living with cancer.
As part of the trial, the team of researchers examined the health data of almost 16,000 people, all of whom were using the National Health and Nutrition Examination Survey (NHAMES III).
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They assessed each participant’s intake of animal and plant protein and analysed if their dietary patterns determine their their risk of dying from cancer, heart disease or any cause.
Mortality risk did not increase among those with a higher intake of animal protein. Instead, the researchers have identified a reduction in cancer-related mortality among those who consumed more animal protein.
Lead author Professor Stuart Phillips said: “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.”
He added: “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.”
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According to the study, plant protein has a minimal impact on cancer mortality, while animal protein may offer a small protective effect. Experts state that the inclusion of animal proteins are essential for a healthy dietary pattern.
Fellow author Yanni Papanikolaou concluded: “When both observational data like this and clinical research are considered, it’s clear both animal and plant protein foods promote health and longevity.”
Read the study in the journal Applied Physiology, Nutrition, and Metabolism.
