New Study Suggests Meat May Protect Against Cancer Instead of Causing It

For decades, global health organizations—including the World Health Organization (WHO)—have warned that red meat may increase the risk of cancer. Red and processed meats have often been labeled as harmful, with the WHO classifying red meat as a “probable carcinogen.” But a new and controversial Canadian study is challenging this widespread belief, suggesting that meat might actually protect against cancer rather than cause it.

The research, conducted by scientists at McMaster University in Canada and reported by Science Alert, found that individuals who consume more animal protein may have a lower risk of death from cancer compared to those who consume less.

Rethinking the Meat and Cancer Connection

The study takes a broader look at animal protein consumption, which includes:

Red meat (beef, lamb, pork)

Poultry (chicken, turkey)

Fish and seafood

Eggs

Dairy products

By grouping all animal proteins together, researchers observed a protective effect against cancer-related deaths. This contradicts years of warnings that red meat consumption directly increases cancer risk.

Interestingly, the researchers argue that the protective benefits may be driven by fish and dairy products, which are well-documented for their positive effects on health. For example, oily fish like mackerel and sardines are rich in omega-3 fatty acids, known for their anti-inflammatory and anti-cancer properties.

The Role of Dairy and Cancer Risk

The relationship between dairy products and cancer is complicated. Some studies suggest dairy consumption may reduce the risk of colorectal cancer, while others indicate it might increase the risk of prostate cancer. This conflicting evidence highlights how different types of animal proteins can have varying effects on the body.

The new Canadian study did not separate these categories, which makes it difficult to determine whether red meat alone is truly protective or if the benefits are primarily linked to fish and dairy.

The Processed vs. Unprocessed Meat Debate

One major limitation of the study is its failure to distinguish between processed and unprocessed meat. This difference is crucial:

Processed meats like bacon, sausages, and deli meats are consistently associated with a higher cancer risk, particularly colorectal cancer.

Unprocessed meats, such as fresh beef, lamb, or poultry, are generally considered less harmful, though their role in cancer risk is still debated.

By treating all animal proteins as a single category, the study may obscure important health differences between these foods.

What About Plant Proteins?

The study also examined the role of plant-based proteins from sources like:

Legumes (beans, lentils, chickpeas)

Nuts and seeds

Soy products

Surprisingly, the researchers found that plant proteins did not show a strong protective effect against cancer mortality. This contrasts with previous studies that linked plant-based diets with a lower cancer risk.

Experts caution that this does not mean plant-based foods are unhealthy. Plant proteins still provide:

Fiber, which supports digestion and gut health.

Antioxidants, which help reduce oxidative stress.

Phytonutrients, which protect against chronic diseases.

However, the results suggest the relationship between diet and cancer is more complex than simply choosing “plants over meat.”

Who Funded the Research?

The study was funded in part by the National Cattlemen’s Beef Association, a major lobbying group for the U.S. beef industry. This connection raises questions about potential conflicts of interest. While funding does not necessarily invalidate the results, it highlights the importance of interpreting the findings cautiously.

Expert Reactions and Ongoing Debate

Health experts remain divided:

Supporters of the study argue it highlights the nutritional value of animal protein and challenges overly simplistic claims that “meat equals cancer.”

Critics caution that the broad grouping of animal proteins makes the findings less reliable, and they stress the dangers of processed meats, which remain strongly linked to cancer in numerous studies.

Ultimately, the research adds another layer of complexity to the ongoing debate about meat and cancer risk.

Key Takeaways

The Canadian study suggests animal protein consumption may lower cancer mortality risk.

Fish and dairy may play a key role in this protective effect.

The study did not differentiate between processed vs. unprocessed meats, which is a major limitation.

Plant proteins did not show a strong protective effect in this study, though they remain beneficial for overall health.

Funding from the beef industry raises questions about bias, meaning results should be interpreted carefully.

Conclusion: Should You Eat Meat for Cancer Prevention?

This new study does not mean you should start eating unlimited amounts of red meat. Instead, it suggests that the relationship between meat consumption and cancer is far more nuanced than previously believed.

The best approach for now is balance and moderation:

Choose unprocessed meats (lean beef, poultry, fish) over processed ones.

Include fish and dairy in moderation for their potential protective benefits.

Continue eating plant-based foods for their proven role in overall health and disease prevention.

Cancer prevention is influenced by multiple factors—diet, genetics, lifestyle, and environment. While this study challenges existing narratives, it is not the final word on the subject. More research is needed to fully understand how different types of proteins affect cancer risk.