Does eating meat lower cancer death risk? What new research reveals

While new research hints at protective benefits of animal protein against cancer deaths, nutrition science remains complex—balance and moderation are still key (image: Pexels)

For decades, scientists have debated the health risks and benefits of eating meat. The World Health Organization’s International Agency for Research on Cancer (IARC) has classified red meat as “probably carcinogenic to humans” and processed meats, such as bacon and sausages, as definite carcinogens.

But a new study from McMaster University in Canada adds a surprising twist; it found evidence that animal protein consumption may lower cancer-related deaths.

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Why the Findings Are Controversial

The researchers grouped all animal proteins together—red meat, poultry, fish, eggs, and dairy products—rather than isolating red meat. This broad definition may explain the protective effect, as fish (especially oily varieties like sardines and mackerel) and some dairy products are often linked to cancer-protective benefits.

By contrast, the study didn’t separate processed from unprocessed meats, a vital distinction since countless studies show that processed meats consistently increase cancer risk.

Additionally, the study did not look at particular cancer types, so it is unclear if any protective effects apply to all cancers or just some of them.

More Questions Are Raised by Plant Protein Results

Interestingly, the study also looked at plant proteins from soy products, legumes, and nuts. This study did not find a strong protective effect, in contrast to previous research that linked them to lower cancer risks.

This paradox shows how nutrition science is far from straightforward. The new studies may suggest new findings but decades of evidence still vouch for the health benefits of plant-based foods, which are rich in fibre, antioxidants, and other protective compounds.

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It is thus important to note that even if the study findings are accurate, it does not promote excess consumption of meat. Diabetes, heart disease, and other health hazards are still linked to eating too much red meat.

Since people consume mostly based on food patterns rather than individual nutrients, nutrition science is still complicated.

The emphasis should be on overall dietary balance, experts advice a combination of plant and animal sources of protein, lots of fruits and vegetables and fewer processed foods

The most recent study is by no means the final word in the ongoing meat debate, even though it adds a new dimension. Moderation, variety, and balance—the age-old recipe for improved health—remain the safest course of action.