A new study published in the scientific journal Applied Physiology, Nutrition, and Metabolism, a peer-reviewed publication based in Canada, challenges the widely held belief that consuming animal protein is associated with increased health risks. According to the findings, it may even be linked to lower cancer mortality.
The article used data from nearly 16,000 people over the age of 19 who participated in the US National Health and Nutrition Examination Survey (NHANES) to analyze patterns of animal and plant protein intake and their link to mortality from cancer and cardiovascular disease over time. To ensure the accuracy of the findings, the study used advanced statistical models based on Bayesian methods (MCMC) to estimate eating habits and reduce measurement errors in the assessment of diet.
The results showed that higher consumption of animal protein is not associated with an increased risk of death from cancer or cardiovascular disease. On the contrary, a slight but statistically significant decrease in cancer mortality was found in groups with higher consumption of this type of protein. Plant protein, on the other hand, showed a neutral or minimal effect on cancer mortality.
Nutrition experts point out that this kind of evidence provides a more nuanced perspective on the debate surrounding meat consumption. For years, some observational studies have linked animal protein to health risks. However, more rigorous analyses like this one show that consuming animal protein in appropriate amounts as part of a balanced diet may even offer benefits.
Comparing plant and animal proteins
The analysis also compared the impact of animal and plant proteins. While plant protein showed a neutral or minimal effect on cancer mortality, animal protein evidenced a potential protective effect. These findings are significant because many dietary recommendations have promoted limiting meat consumption based on potential health risks.
“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 of Kinesiology at McMaster University, who supervised the research.
A source of nutrition that is hard to substitute
Meat is a key source of high-biological-value protein, vitamins, and minerals that are essential for a balanced diet at all stages of life. It plays a key role in muscle and bone development in children and adolescents, during pregnancy and breastfeeding, in preventing muscle loss in older adults, and in the recovery and performance of physically active people and athletes.
In addition to complete proteins, meat supplies nutrients that are not easily obtained in adequate levels from plant sources, such as vitamin B12, heme iron, zinc, phosphorus, and selenium. The most widely consumed meats in Chile include pork, which is rich in heme iron and B vitamins, and poultry, a source of lean protein and essential minerals. Both are versatile, nutritious, and easy to cook.
“This study confirms what science has already shown: animal proteins are an essential part of a balanced and healthy diet. Our industry’s commitment is to keep supplying high-quality, safe, and nutritious food that helps people stay healthy at every stage of life,” said Juan Carlos Domínguez, president of ChileCarne.
A commitment to health and nutrition
While a plant-based diet can be balanced with careful planning and supplements, animal protein remains a high-quality food source that is difficult to substitute. Its role in nutrition, growth, and food security makes it a key element in a varied, complete, and conscious diet.
Although the findings do not rule out the importance of plant proteins in a balanced diet, they reinforce the notion that animal proteins, consumed as part of a varied and balanced diet, offer essential health benefits.
