Consuming protein-rich foods of animal origin is not associated with a higher risk of death and may even protect against cancer mortality, according to a new study.
For the study published in Applied Physiology, Nutrition, and Metabolism data from nearly 16,000 adults aged 19 and older were analyzed using the National Health and Nutrition Examination Survey (NHAMES III).
The researchers examined how much animal and plant protein people typically consume and whether these patterns are related to their risk of dying from heart disease, cancer, or any other cause.
They found that a higher intake of animal protein did not bring an increased risk of death. In fact, the data showed a slight but significant reduction in cancer mortality among those who consumed more animal protein.
To ensure reliable results, the team used advanced statistical methods, including the National Cancer Institute (NCI) method and multivariate Markov Chain Monte Carlo (MCMC) modeling, to estimate long-term dietary intake and minimize measurement errors.
The researchers found no associations between total protein, animal protein, or plant protein and the risk of dying from any cause, cardiovascular disease, or cancer. When both plant and animal protein were included in the analysis, the results remained consistent. This suggests that plant protein has a minimal impact on cancer mortality, while animal protein may offer a slight protective effect.
While observational studies like this cannot prove cause-and-effect relationships, they are valuable for identifying patterns and associations in large populations. Together with decades of clinical trial results, the findings support the inclusion of animal protein in a healthy diet.
