New checkoff-funded research shows eating animal-sourced protein is not linked to a higher risk of death and may even offer protective benefits against cancer-related mortality. The study, published in Applied Physiology, Nutrition and Metabolism, analyzed data from nearly 16,000 adults ages 19 and older using the National Health and Nutrition Examination Survey.
During the study, researchers examined how much animal and plant protein people typically consumed and whether those patterns were associated with their risk of dying from heart disease, cancer or another cause. The researchers found no association between total protein, animal or plant, and risk of death. When both forms of 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 offer a small protective effect.
“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,” explained Stuart Phillips, professor and chair of the Department of Kinesiology at McMaster University, who supervised the research.
While observational studies like this cannot prove cause and effect, they are valuable for identifying patterns and associations in large populations. Combined with decades of clinical trial evidence, the findings support the inclusion of animal proteins as part of a healthy dietary pattern.