For years, public health messaging has often linked red meat and other animal proteins to negative health outcomes. But new research from McMaster University in Canada suggests the story may be more nuanced—and perhaps even surprising.
In a study published in Applied Physiology, Nutrition and Metabolism, researchers analyzed dietary data from nearly 16,000 adults aged 19 and older, looking closely at the relationship between protein intake—both plant and animal—and mortality risk. The findings showed no increased risk of death tied to higher consumption of animal protein. In fact, the study revealed a modest but significant reduction in cancer-related deaths among those who consumed more protein from animal sources.
Researchers noted that while plant proteins remain an important part of a balanced diet, their analysis suggested animal proteins may provide a small protective effect against cancer-related mortality. Importantly, the study did not find any significant associations between overall protein intake and deaths from heart disease or other causes, adding weight to the conclusion that both animal and plant protein can be safely included in a healthy eating pattern.
“This study adds clarity, which is important for anyone trying to make informed, evidence-based decisions about what they eat,” said Stuart Phillips, professor of kinesiology at McMaster and senior author of the study. He emphasized that the team used rigorous methods to capture long-term eating habits, rather than relying on short-term dietary snapshots.
Lead researcher Yanni Papanikolaou added that when both observational and clinical trial evidence are considered, the takeaway is clear: both animal and plant proteins can support longevity. While the study was funded by the National Cattlemen’s Beef Association, researchers stressed the group had no role in study design, analysis, or publication.