Defying numerous studies and widespread medical opinions, a recent study proposes that consuming red meat might actually safeguard against death from cancer.

Researchers from McMaster University in Canada, examined data gathered from nearly 16,000 adults aged 19 and older, sourced from the National Health and Nutrition Examination Survey (NHAMES III).

They explored the typical consumption of animal and plant proteins among people and whether these habits were linked to a higher or lower risk of mortality from heart disease, cancer, or any other causes.

In contrast to other research, they did not identify an increased risk of death linked to higher consumption of animal proteins such as red meat (beef, pork, lamb), poultry (chicken, turkey), fish, seafood (shrimp, crab), eggs, and dairy products like milk, yogurt, and cheese.

The data revealed that individuals who consumed more animal protein exhibited a five percent reduced risk of cancer-related death. Conversely, a diet higher in plant proteins, such as beans, lentils, and chickpeas, offered no additional advantage in lowering cancer mortality.

The researchers noted that their results ‘contradict some previously published findings that have linked animal protein intake to increased mortality risk.’

They also didn’t find any proof that increasing plant protein consumption can help prolong life, with these findings ‘contrasting with previous reports.’

Instead of vilified foods such as red meat and cheese contributing to death, the researchers found that old age, a sedentary lifestyle, and smoking were of a much greater risk to human health.

Stuart Phillips, Professor and Chair of the Department of Kinesiology at McMaster University, who supervised the research, told DailyMail.com that the findings show that eating animal protein actually has a ‘small advantage.’

He explained that the study incorporated all animal proteins and they did not distinguish the specific source that produced the advantage. 

To ensure reliable results, the researchers employed advanced statistical methods to estimate the long term effects of animal versus protein diets. Even after these measures were taken, they got the same results.

Observational studies like this one cannot prove cause and effect, the researchers cautioned. However, they are ‘valuable for identifying patterns and associations in large populations.’

The researchers only looked at proteins – both animal and plant – in their study, and they did not look at the effects of a meat versus plant-based diet. 

The team noted: ‘There is controversy over how much dietary protein is required to achieve optimal health, particularly in older people.

‘Some have reported associations between higher animal protein intakes and increased risk of mortality due to cancer and cardiovascular disease. Some data suggest that plant protein may confer health benefits, other data show associations between increased protein intake and reduced mortality risk.’

Combined with decades of clinical trial evidence, the findings support the inclusion of animal proteins as part of a healthy dietary pattern.

‘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.

Phillips added: ‘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.

‘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.’ 

While the research – published in Applied Physiology, Nutrition, and Metabolism – was funded by the National Cattlemen’s Beef Association (NCBA), the researchers noted that the group was ‘not involved in the study design, data collection and analysis or publication of the findings.’

The push to limit red meat began in the 1970s and 1980s as evidence started to emerge suggesting the saturated fat in red meat raised levels of LDL cholesterol – the ‘bad’ type of cholesterol.

High cholesterol has long been shown to cause plaque to build up in the arteries, putting strain on the heart.

Over recent years, studies have also looked at processed meats specifically and colon cancer.

A report published last year in NPJ Precision Oncology, for example, suggested processed meats produce metabolites, which researchers said ‘feed’ cancer cells and ‘hijack’ normal cells, causing them to mutate and grow uncontrollably.

And other recent research suggests eating processed meats more than once a week is associated with an increased risk of colon cancer markers, which show the presence of cancer in bodily fluids like blood and urine.

Plain red meat is not processed. Processed meat has had preservatives added to keep fresh for longer or improve taste.

Red meat includes beef, pork, lamb, and venison. Processed meat, meanwhile, includes bacon, ham, sausage, hot dogs, and beef jerky.

There isn’t a single ‘daily allowance’ for red meat in the US, but guidelines from health organizations recommend limiting consumption to about three portions per week, or 350-500g (12-18oz) of cooked red meat weekly, and consuming very little processed meat.

Meanwhile, the US Dietary Guidelines suggest consuming around 5.5 ounces of protein foods per day, which includes red meat, poultry, seafood, and plant-based proteins, with specific amounts varying based on individual needs. 

However, a 2024 Government report recommended several updates to the US dietary guidelines which are due to be renewed this year under the Trump administration.

The report stated people should emphasize plant-based proteins such as beans, peas and lentils and limit their consumption of red and processed meats.

It was based on a review of numerous studies which linked the meats to a higher risk of diabetes, heart disease and obesity.

Researchers said that overall people should consume 26 ounces of meat per week, but that ‘less’ of this should come from red meats.

They also encouraged people to eat more whole grains, such as oatmeal, buckwheat and quinoa, instead of refined grains like white flour and white rice.

They made other recommendations that are already in place, such as decreasing intake of sugary drinks, sodium and processed foods.

The recommendations came from an advisory committee to the Agriculture Department, made up of 20 professors in the public health and medical sectors.

The advice was based on a review of dozens of studies, including some that suggested high meat consumption was linked with diabetes, cancer and dementia.