A new study has claimed that it does not worsen life expectancy but in some cases even decreases a person’s risk of dying from cancer
Animal meat consumption has long been known for its connection to an increased risk of death from cancer and cardiovascular disease, while plant protein has been praised for lowering these risks and providing other health benefits. Now, a new study is claiming these long-held beliefs might be completely unfounded.
Published in the journal of Applied Physiology, Nutrition, and Metabolism, three scientists from Canada and America joined forces to investigate the true impact of animal and plant protein on mortality from cancer, cardiovascular disease or all-cause.
It found no link between either type of protein and an increased risk all-cause mortality or cardiovascular disease-related death. However, it did uncover a “small but significant” protective effect against cancer-related death from animal protein.
These results were based on regular consumption amounts. It also didn’t change based on the age of the participants. The study did confirm that smoking, age and a sedentary lifestyle were all risk factors for all-cause mortality as reported by News Medical.
The experts noted: “The current findings contradict some previously published findings that have linked animal protein intake to increased mortality risk. We also did not find beneficial mortality outcomes with increasing plant protein consumption, contrasting with previous reports.”
Previous connections between animal meat and cancer death was due to a hormone called insulin-life growth factor 1, or IGF-1, which is linked to an increased risk of several cancers. The researchers noted that while animal meat consumption did increase this hormone, the link between IGF-1 and cancer hasn’t been consistent in previous studies.
They said: “It appears less than clear that lower levels of IGF-1 should be used as a hallmark of reduced chronic disease risk as systemic hormone levels are not prognostic for cancer, and the relationship to other age-related disease risks is nonlinear.”
The new study used NHANES III survey data dating from 1988 to 1994, using protein intake levels on all adults in the survey aged 19 and older. The scientists did admit there were several limitations to their study, and urged for further research to include biomarkers to truly assess the impact of protein intake on mortality.
Animal protein can provide an array of nutrients and is one of the main sources of vitamin B12 in the modern diet. However, eating too much processed meat has been linked to negative health outcomes due to its high saturated fats and salt content.
The NHS’ Eatwell Guide recommends eating on average no more than 70grams of processed meat. This includes items like deli meats, hot dogs and bacon.
Having leaner cuts of meat, turkey or chicken without the skin can be a healthier alternative to processed meats. The NHS also recommends limiting meat products in pastry such as pies and sausage rolls due to the high fat and salt content these products often hold.