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By Alice McFarlane

Animal and plant protein

Animal protein not linked to higher mortality risk

Nov 14, 2025 | 10:52 AM

Eating animal-sourced protein foods is not linked to a higher risk of death and may even offer protective benefits against cancer-related mortality, according to new research findings.

In the study, researchers examined how much animal and plant protein people typically consume and whether those patterns were associated with their risk of dying from heart disease, cancer or any cause.

The study, published in Applied Physiology, Nutrition, and Metabolism, analyzed data from nearly 16,000 adults aged 19 and older using the National Health and Nutrition Examination Survey (NHAMES III).

Researchers found no increased risk of death associated with higher intake of animal protein.

McMaster University Professor and Chair of the Department of Kinesiology Stuart Phillips said they found no increased risk of death associated with higher intake of animal protein. In fact, the data showed a modest but significant reduction in cancer-related mortality among those who ate more animal protein.

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“There’s a lot of confusion around protein – how much to eat, what kind and what it means for long-term health,” Phillips said. “This study adds clarity, which is important for anyone trying to make informed, evidence-based decisions about what they eat.”

To ensure reliable results, the team used advanced statistical methods, including the National Cancer Institute (NCI) method and multivariate Markov Chain Monte Carlo (MCMC) modelling, to estimate long-term dietary intake and minimize measurement error.

“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,” Phillips said.

The researchers found no associations between total protein, animal protein or plant protein and risk of death from any cause, cardiovascular disease, or cancer. When both plant and animal protein were included in the analysis, the results remained consistent, suggesting that plant protein has a minimal impact on cancer mortality, while animal protein may offer a small protective effect.

The research was funded by the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff. NCBA was not involved in the study design, data collection and analysis or publication of the findings.

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alice.mcfarlane@pattisonmedia.com