Risk of cancer death could be slashed by ingredient previously thought to raise mortality

Consuming animal meat has long been recognised for its link to a heightened risk of death from cancer and heart disease, while plant protein has been lauded for reducing these dangers and offering additional health advantages.

However, a new study is suggesting these established beliefs could be entirely without foundation.

Released in the journal of Applied Physiology, Nutrition, and Metabolism, three researchers from Canada and America collaborated to examine the genuine effect of animal and plant protein on deaths from cancer, heart disease or any cause.

The research found no connection between either form of protein and an increased risk of death from any cause or cardiovascular disease-related fatalities.

It also revealed a "small but significant" protective benefit against cancer-related deaths from animal protein. These findings were based on regular consumption levels.

The results also remained unchanged regardless of participants' ages. The research did confirm that smoking, age and a sedentary lifestyle were all risk factors for death from any cause as reported by News Medical.

The experts wrote: "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."

Earlier studies linked between animal meat and cancer deaths were attributed to a hormone called insulin-life growth factor 1, or IGF-1, which has been associated with heightened risk of various cancers. The researchers observed that whilst consuming animal meat did boost this hormone, the connection between IGF-1 and cancer hasn't been reliable in past studies.

They stated: "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 spanning from 1988 to 1994, examining protein consumption levels across all survey participants aged 19 and above. The scientists acknowledged several limitations within their research, calling for future studies to incorporate biomarkers to properly evaluate protein intake's effect on mortality rates.

Animal protein offers a range of nutrients and serves as a primary source of vitamin B12 in today's diet. However, consuming excessive processed meat has been connected to adverse health consequences owing to its elevated saturated fat and sodium levels.

The NHS' Eatwell Guide suggests consuming no more than 70grams of processed meat daily on average. This encompasses products such as deli meats, hot dogs and bacon.

Opting for leaner cuts of meat, or skinless turkey or chicken can be a healthier swap for processed meats. The NHS also advises cutting back on pastry-encased meat products like pies and sausage rolls, which are typically high in fat and salt.